Peaches are currently in their prime here in Oregon; sweet, succulent and juicy…especially the white peaches. I loved the idea of making this late summer harvest fruit into a crisp. The sweet peaches and crunchy topping remind me that summer is coming to a close, the two seasons slowly merging into one another. The weather is already somewhat cooler and the once warm bright rays of sunshine have turned to a more golden-orange hue. I couldn’t be more ecstatic.
As Fall creeps in, you can find me still playing with my new Blendtec blender, testing its power and versatility have been fun. It does have some SUPER power, proven by making the topping for this peach crisp.
The topping is made from almonds (I used hazelnuts too), which have to be pulverized. This particular blender is known for its grinding power and let’s just say, it had no problem taking down these nuts to bits. The blender has a very cool lid on its Twister Jar that help make this process easy. I am still impressed.with all it can do.
I love the way turbinado sugar looks and tastes. Besides the ripe peaches, it’s what gives the sweetness to this recipe.
Gluten Free Peach Crisp
- 1/2 cup apple juice
- 1/2 Tablespoon arrowroot powder
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon ground ginger
- 8 large peaches, peeled, pitted and quartered
- 2 cups almonds (I used 1-2/3 cups almonds and 1/3 cup hazelnuts)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 Tablespoons coconut oil, melted
- 1/3 cup turbinado sugar
- Preheat oven to 350 degrees. In a 8" or 9" square baking dish, whish together apple juice, arrowroot powder, lemon juice and ginger. Add peaches to the dish and toss with the juice mixture.
- Add almonds, cinnamon, salt, coconut oil and sugar to Blendtec blender or food processor. (I blended on Speed 1 for 25 seconds.) Sprinkle topping over the peaches and cover with aluminum foil. Bake for 40 minutes. Remove foil and bake for an additional 5-10 minutes, until top is golden and juices bubble.
This is not an overly sweet dessert, which makes that scoop of ice cream in an earlier photo a nice touch.
This would be a great Passover dish, except, peaches are never ripe that time of year…well, maybe in another hemisphere.
One Year Ago: Sweet Vanilla Brown Rice Snack
Four Years Ago: The Reuben Dip