Gluten Free Peach Strawberry Crisp
I know, I know, another recipe using peaches. I can’t help it, it’s one of my favorite fruits and I buy them by the case so I have to use them all up! Today I’m using them along with a few strawberries in a delicious buttery crisp. This gluten free peach strawberry crisp has almond flour and gluten free oats which makes it a healthy dessert, right?! I made 6 individual servings using small ramekins or creme brûlée dishes. These are similar to the ones I have. That way I can bake two at a time and keep the other servings in the refrigerator until I’m ready for them.
- 1 1/2 pounds peaches, peeled and sliced
- 1 pound strawberries, hulled and sliced
- 1-2 tbsp lemon juice
- 1 tbsp arrowroot
- 2 tbsp sugar, or more depending on how sweet the fruit is
- 1 cup almond flour
- 1 cup old fashioned gluten free oats
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 1 stick butter, cut into small cubes
Pre-heat the oven to 350F, butter 6 ramekins or an 8×8 inch baking dish. To peel the peaches, place them in boiling water for about 30 seconds then put them into a bowl of ice cold water for 30 seconds, remove them and peel the skin with your fingers, it should slip right off! Slice or cube the peaches and put them in a bowl, add the sliced strawberries, lemon juice, sugar and arrowroot, stir together and set aside. Mix the remaining ingredients in a separate bowl, using clean hands, mix until butter is incorporated.
Fill your ramekins or baking dish with the fruit and top with oat mixture, bake the ramekins for 15-20 minutes or until golden and bubbly. Bake the 8×8 baking dish for 40-45 minutes or until golden and bubbly. Let the crisp cool for just a few minutes, top with whipped cream or ice cream and enjoy!