Gluten Free Peach + Stone Fruit Crisp

As the sun-kissed days of summer roll in, so does the bounty of juicy, vibrant stone fruits. Peaches, plums, nectarines, and apricots grace our markets with their irresistible sweetness, offering a taste of nature’s finest. And what better way to celebrate their arrival than with a Gluten-Free Peach Crisp with stone fruits?

Embracing the Beauty of Stone Fruits – A Summer Delight

Late summer in Southern California brings an onslaught of what is arguably the best produce in the world. Melons of all shapes and sizes, tomatoes, corn, and of course, stone fruits. The farmers’ markets are awash in a sea of color (and quite honestly, a sea of people). But who can blame them? Most supermarkets will carry white and yellow peaches and nectarines, but there are so many more wonderful stone fruits to be had, usually only found at green markets and farm stands.  Doughnut peaches, pluots, green plums, and apriums abound, each with their own intoxicating perfume, gorgeous hues, and unique flavors.

My CSA box has been filled to the brim with them, week after week. It’s an embarrassment of riches, really. We gorge ourselves on them, plucking them from the bowl that sits on our kitchen table. And when we tire of that…or when they get a little too ripe, we toss them together and bake them up in a buttery crisp.

The colors of the fruits are exquisite, right? But that’s nothing compared to their flavor. I swiped the crisp recipe from the pages of the first gluten-free cookbook I received, just after my celiac diagnoses. Do you have Kelli and Peter Bronski’s book, Artisanal Gluten-Free Cooking? You absolutely should. And for good measure, you should check out their fantastic blog, No Gluten, No Problem. And then you should hurry to your farmers’ market, buy a variety of lovely stone fruits and whip up this crisp. As soon as possible! Geez, I’m a little bossy today, aren’t I? (You’ll thank me…I promise).

The Gluten-Free Twist: A Crisp Worth Savoring

A crisp is a comforting dessert that typically features a juicy fruit filling topped with a crumbly mixture of butter, sugar, and flour. However, for those following a gluten-free lifestyle, the traditional crisp recipe requires a thoughtful (but easy) makeover. Thankfully, there are wonderful gluten-free flour alternatives available that can recreate the same delightful texture and flavor.

Ingredients You’ll Need:

• Just ripe stone fruits – use a mixture of whatever looks (and smells) delicious. Try peaches, plums, nectarines, or pluots
• Sugar – just a touch to sweeten the fruit
• Topping ingredients – gluten free flour blend, brown sugar, butter, and spices.

If you love this gluten free peach crisp, here are a few more gluten free summer dessert recipes to try!

• How to Make the Most Adorable Fresh Watermelon Cake with Summer Berries
• Super Easy Peach + Blueberry Cobbler – Gluten Free
• The Best Biscuit for Strawberry Shortcake (Gluten-Free with Dairy Free Option)

Gluten Free Peach + Stone Fruit Crisp

Alison Needham

I think you will find that this crisp topping, adapted from Kelli and Peter Bronski’s fabulous cookbook, Artisinal Gluten-Free Cooking, would taste good on just about anything. It is simple, buttery and quite honestly, perfect. Try it over apples in fall, berries in spring and of course, peaches and other stone fruits in summer. And don’t forget the vanilla ice cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 6 servings

Calories 420 kcal

Equipment

• 9×13 inch baking dish

Ingredients

  

1x2x3x

• 2-3 pounds mixed stone fruits peaches, nectarines, plums, pluots
• 2 tablespoon sugar

For the topping:

• 1 cup packed brown sugar
• 1 cup gluten free all purpose flour blend such as Bob's Red Mill 1 to 1
• 1 teaspoon ground cinnamon
• 8 tablespoons salted butter cut into cubes (1 stick)

Instructions

 

• Preheat the oven to 375 degrees. Peel and pit the fruit and cut into ½ inch thick slices. (If the peels are difficult to get off, simply dunk them in a pot of boiling water for a few seconds until the skin splits. Then the skin should come right off) Toss with the sugar in a large bowl. Spray a large oval baking pan (or a 9×13 inch pan) with gluten-free cooking spray. Pour fruit into pan and set aside.
• Make the topping. Whisk brown sugar, flour and cinnamon together in a large bowl. Using your fingers (or two knives), cut in the butter into the flour mixture until it looks like course crumbs or wet sand. Sprinkle the mixture evenly over the fruit in the pan.
• Bake for about 30-35 minutes, or until the juice is bubbling and the top is crispy and browned. Serve warm or at room temperature.

Nutrition

Serving: 1portionCalories: 420kcalCarbohydrates: 70gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 239mgFiber: 4gSugar: 53gVitamin A: 960IUVitamin C: 6mgCalcium: 58mgIron: 2mg

Keyword gluten free crisp, gluten free dessert, Gluten Free Peach Crisp, gluten free stone fruit crisp, nectarines, peaches, plums, pluots, stone fruit

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