For the Crisp:
- 1 cup rolled oats
- 1 cup almond flour or almond meal
- ¾ cup packed light brown sugar
- ½ cup (approx.) sliced almonds or pecans
- ½ tsp. salt
- 1 stick unsalted butter, melted and cooled
For the Filling:
- ⅓-½ cup granulated sugar
- 1 tbsp. cornstarch or arrowroot powder
- 6 cups sliced fresh peaches (about 6-8)
- 1 tbsp. (approx.) fresh lemon juice
I'm not a baker, but when local stone fruits came into season this year, I suddenly had a craving for a bubbling peach crisp. Yet, it’s barely even baking; this recipe requires no leavening, kneading, or laminating, and it features forgiving ratios of ingredients. It will require turning on the oven, but it’s worth it — even in August.
A few additional notes:
- Oats are naturally gluten free, but be sure to use certified gluten-free oats to avoid cross-contamination from processing.
- Almond flour can be subbed with oat flour for a nut-free option.
- Coconut sugar works well in place of traditional brown sugar.
- Sliced almonds can be replaced with sesame seeds for a nut-free version.
- This recipe also works with nectarines, plums, apples, and pears.
- Untested, but on really hot days this can be baked in a gas grill; just be mindful of the grill’s temperature.
- Arrange a rack in the middle of your oven and preheat to 350°. Coat a 9x9" baking dish with butter. (Note: You can also use an 8- or 9-inch cast iron skillet.)
- Combine peach slices, granulated sugar, cornstarch or arrowroot, and lemon juice. Stir mixture until there are no lumps of starch and sugar. Let macerate until the peaches are juicy and develop a syrup.
- Place all the dry ingredients into a large bowl and stir until combined. Drizzle butter over the mixture and stir together. Press about half of the mixture into the base of your prepared baking vessel.
- Pour peach mixture into the baking dish. Crumble the remaining mix on top to cover. Bake for about an hour and then let the crisp cool, about 15-20 minutes. Serve warm with ice cream or whipped cream.