Peach almond crisp with gingersnaps is a gluten-free dessert that is perfect for summer!
Peach cobblers are comfort food in my home. My Granny taught my mom when she was girl how to make her famous peach cobbler, then my Granny taught me and my sister how to make them as well. My mom, of course, let us make the cobblers when ever we wanted while we were growing up. I think it was my sister’s favorite dessert because I remember her making them so much over the years that we had the recipe memorized!
As I’ve gotten old, my tastes have changed and so has my cooking. I’ve really started to enjoy the simplicity of a good fruit crisp, but I still have such fond memories of peach cobblers that I decided to combine my two loves into this one awesome Peach Almond Crisp with Gingersnaps. Plus it just so happens to be gluten free and vegan.
I found the most delicious gluten free gingersnap cookies at Trader Joes over the summer and have been dying to use them up. Adding them the crisp really gave it a nice change and interesting flavor.
Typically the only dairy in the crisp is the butter, so I just swapped out with a soy based “butter” and it worked beautifully! I also used Libby’s canned peaches which made the crisp come together in no time at all.
Isn’t it beautiful? Peach almond crisp tastes even better than it looks. Add a scoop of almond ice cream to keep with the almond flavor (and it keeps the dessert dairy free too).
Save Recipe- 3 (15 1/4 ounce) cans Libby's peach slices, drained
- 1/2 cup sugar
- 3/4 c sweet rice flour (or your favorite gf flour blend)
- 1/2 tsp almond extract
- 3/4 cup finely crushed gingersnap cookies {gluten free}
- 3/4 cup rolled oats
- 1 1/2 cups sugar
- 1/2 cup "butter" (1 stick), thinly sliced (such as Earth Balance baking sticks)
Preheat oven to 375F and spray an 8x8 pan with non-stick cooking spray.
Drain peaches and place in a large mixing bowl. Add almond extract. Mix in the rice flour and 1/2 cup sugar until peaches are evenly coated. Pour into prepared pan.
In a separate bowl, combine oats, crushed cookies, and sugar. Pour oat mixture over the top of peaches, making sure to completely cover all the peaches. The better everything is covered, the less likely it will bubble over.
Place slices of butter all over the top of the oat mixture. Bake for 40 minutes or until lightly browned.
Cool for 30 minutes to 1 hour before serving. Cover any leftovers with plastic wrap and store in the refrigerator.
© Around My Family Table
Disclaimer: This post was made in partnership with Libby’s. All opinions and thoughts are my own. Giveaway is provided by Libby’s.
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