Peach-Almond Crisp in a Jiffy

Peach-Almond Crisp in a Jiffy
Teresa Blackburn
  • Yield: 12 servings

Make this dessert gluten-free by substituting flours.


4large ripe peaches, peeled, pitted and sliced
Juice of 1 lemon
1/4cup all-purpose flour (substitute almond flour to make this gluten-free)
1/4cup granulated sugar
1/2teaspoon cinnamon
1/4teaspoon nutmeg
1/4teaspoon ginger
1/2cup brown sugar
1/2cup all-purpose flour (substitute almond flour to make this gluten-free)
1/2cup sliced almonds
1/2cup rolled oats
1/2cup chilled butter, cut into pieces


  1. Preheat oven to 357F. Butter a 13 x 9-inch glass baking pan.
  2. To prepare filling: Place sliced peaches in a mixing bowl. Add lemon juice, flour, sugar and spices. Toss well to coat peaches. Pour into prepared baking pan.
  3. To prepare topping: combine brown sugar, flour, almonds and oats with bits of chilled butter. Mix with a fork or your fingers. Sprinkle and spread over peaches.
  4. Bake about 30 minutes, until browned, bubbly and crisp.

Recipe courtesy of Nancy Vienneau and Third Thursday Potluck


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