My family fell in love at first bite with this gluten-free peach raspberry crisp, and I think you will too.

During the summer months we always have an abundance of fresh peaches and raspberries in our garden.

I decided to use some up by making a crisp one day. They next day my family clamored for me to make it again.

Yes, it’s that good!

 

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Gluten-Free Peach Raspberry Crisp

I adapted this gluten-free peach raspberry crisp recipe from an Apple Crisp recipe found in Moosewood Cookbook by Mollie Katzen. [One of my favorite cookbooks.]

I used fresh peaches and raspberries instead of apples, almond meal instead of flour, maple syrup instead of honey, and I left out the lemon juice, orange juice, cinnamon and allspice because I don’t like how those spices taste with peaches.

It was so delicious I have made it a few times since then.

Gluten-Free Peach Raspberry Crisp Ingredients:

• 5 – 7 peaches cut and into slices (and peeled if desired. I did it both ways and found it easier to eat without them.)
• 1 cup raspberries
• 2 cups raw oats
• 3/4 cup almond meal (ground almonds–we used our food processor to grind the almonds into a meal)
• 1/4 cup chopped walnuts
• 1/4 cup chopped sunflower seeds
• 1/2 tsp salt
• 1/2 cup butter
• 1/3 cup maple syrup

Gluten-Free Peach Raspberry Crisp Directions:

• Slice (and peel) the peaches. It tastes just as good with the peels on or off. It’s a lot quicker and easier to make if you leave them on.
• Melt the butter and honey together.
• Combine with oats, almond meal, nuts, seeds and salt. Set aside.
• Pre-heat oven to 375°
• Greese 9 × 9 square pan.
• Place a layer of peaches on the bottom of the pan.
• Toss raspberries in to fill the gaps. You can use more than I did below if you like. [Both the peaches and raspberries came straight from our garden–Mmmm!]

• Crumble half of the oat and almond meal mixture on top of the peaches and raspberries.
• Place another layer of peaches and raspberries on top of the oat mixture.
• Crumble remaining oat mixture on top.
• Bake 25-30 minutes uncovered @ 375° (cover if it crisps to quickly). The sides should be bubbling and the top golden brown when finished.

 

The whole family will love this gluten-free peach raspberry crisp recipe. Serve warm right out of the oven plain, with fresh cream, whipped cream, or vanilla ice cream–yum!

You may also like:

• How to Make the Best Tasting Green Smoothie Ever! 
• Apple and Pomegranate Salad
• Homemade Pumpkin Puree
• Pumpkin Cranberry Bread
• Turkey Vegetable Lasagna
• Apple Pie Oatmeal

For more ideas follow my board on Pinterest.

Follow Nell @ Rhythms of Play’s board Best of Rhythms of Play on Pinterest.

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