Peach Crumble for Two

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It’s summer time and the living is easy! Especially since I am off from work for another week to recover from a small abdominal surgery (HA!) I managed to shuffle up to our neighborhood farmers market this past weekend with my little grandma cart to snap some pictures and buy some delicious, locally sourced produce. Of course, I put the delectable peaches on the bottom of my cart, which you guessed it… bruised immediately and these lovely ladies went from ripe to almost ruined in a manner of days.

Now, I am not sure if it’s my surgery or buying local, but I truly want to cut down on my food waste this summer, so instead of hucking them in our compost bucket I decided to turn these overly ripe ladies into a delicious gluten free peach crisp for two!

What you need:

The Filling:

  • 1 1/2 cup peeled/diced peaches (the softer the better)

  • 1 TBSP corn starch

  • 1/2 cup sugar

Crumble topping (aka the best part):

  • 4 TBSP butter, melted

  • 2/3 cup rolled oats

  • 1/3 cup almond flour

  • 3 TBSP brown sugar

  • 1 TBSP cinnamon

Cooking Directions:

Preheat oven to 350 F

Peel and dice the peaches.

In medium bowl; combine peaches, corn starch, and sugar.

In second bowl, combine melted butter, oats, almond flour, brown sugar and cinnamon to make crisp topping.

Drain the peaches of excess juice and pour into greased ramekin (I only needed one for mine, but you can use two for individual servings)

Spoon crumble topping onto peaches until completely covered.

Bake for 30-35 min until top is golden brown and filling is bubbling.

Top with whipped cream, ice cream if you want to be fancy!

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