Warm, silky peaches studded with a crispy oat and almond topping should be the official dish of summer — and not just for dessert. This double-crusted oat and peach crisp can be breakfast, too. The top bakes up crisp and crackly, while the bottom crust becomes soft with a slight chew after some time soaking up the peach juices. It’s a delicious hodgepodge of textures that other crisps or baked oatmeals cannot beat. Oh, and it’s gluten-free to boot!
If you’ve never eaten or made a double-crusted crisp before, you are in for a treat. Just mix up one big batch of crisp topping and press half of it into a baking pan, mix up the filling, and then top with the remaining crisp mixture.
How to Make Gluten-Free Crisp
Many of the components of a crisp topping are naturally gluten-free, namely the oats, almonds, and butter, but most crisp toppings are held together with a little bit of flour. You can substitute oat flour for all-purpose, but to add a bunch of nutty, toasty flavor, this crisp topping uses almond flour. It has the added benefit of being absorbent in the bottom layer and creating a chewy-custardy texture when baked under the peaches.
The peaches are coated in a mixture of sugar and cornstarch. In case you’re curious, cornstarch is naturally gluten-free, but like oats, you’ll want to purchase cornstarch from a manufacturer with a gluten-free label. Some flour, oat, and starch manufacturers share facilities, and cross-contamination can happen.
Click ‘Next Page (>)’ to keep reading and don’t forget to SHARE with your Facebook friends