Peach Crisp


Oh hello middle of August.  How quickly the last month went by!  It’s been busy and full.. travels, outside time, and now school time.  Life never stops changing with kids and it’s a journey I truly love.  So bare with me when I check out for a bit here and there, I’m just doing the family life adjusting to whatever we are going through.  Sometimes it exhaustion from over demanding and growing kids and other times it’s because we have too much going on and cooking/blogging takes the back burner.  But whatever the reason is it always feels good when I find the time, energy, and motivation to step back into this page and share some of my creations.

As August rolls in so do the peaches!  One of my favorite parts of the season.  Palisade peaches are incredible and I buy a bag every week until the season runs out.  Worth every penny and every bite.  For years I have had intentions of making pies and such but I never do as we always eat them raw before I get a chance.  Well this year at our local Lafayette peach festival I bought two large bags, enough to eat as I desire and still have enough to bake with.  I wanted to buy a box, but Josh wasn’t on board.  Party pooper!


Growing up I spent many summers with my grandparents in Hart, Michigan.  One of my favorite memories is buying a bushel of peaches from a roadside stand with my family.  The bushel would sit out on the porch and anytime I was inspired I’d head out and eat one.  For me it was peach heaven!  My mouth is watering and smiling just thinking about those summers.  One can never have too much fruit at their home!

Peach Crisp

Peach Crisp

Here's a minimally sweetened peach crisp. The crumb topping is gluten free, using almond flour. I love the flavor of almond and peaches! I added in a bit of lemon zest to give a little zing to the peach flavor but feel free to leave it out if you desire.


  • 6 peaches, peeled and sliced
  • 2 tablespoons arrowroot powder
  • lemon zest, optional
  • 1 tablespoon lemon juice
  • 1 1/2 cups almond flour
  • 3-4 tablespoons ghee
  • 1 tablespoon almond extract
  • 1 tablespoon maple syrup or honey
  • dash salt


  1. Preheat oven to 350.
  2. Places sliced peaches in a bowl. Sprinkle in arrowroot powder, lemon juice, and zest (if using.) Gently mix.
  3. Grease a 9x9 pyrex dish and add peaches.
  4. In a large bowl mix the almond flour, ghee, almond extract, maple syrup and salt with a fork or with your hands. (I used three tablespoons ghee but after baked I realized I should have used 4.)
  5. Crumble mixture over peaches. Bake 35 minutes or until topped is golden brown.

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