Juicy peaches get tossed with maple syrup, warming cinnamon, a hint of ginger, and a bright squeeze of lemon, then thickened with arrowroot starch so the filling turns glossy and jammy as it bakes. The topping is built from roughly chopped walnuts and almond flour, moistened with more maple syrup, melted coconut oil, and a splash of vanilla until it clumps into craggy, buttery-tasting crumbles. Scattered over the fruit and baked until deep golden and bubbling at the edges, it turns into that irresistible contrast of soft, syrupy peaches under a crunchy, nutty crust. A short rest after baking lets the filling settle into a thick, spoonable texture instead of a runny one. This crisp is a genuinely solid pick for a gluten free dessert table, delivering all the cozy, old-fashioned comfort of a classic peach crisp without any guesswork on your end. Serve it warm with a scoop of something cold on top and watch it disappear fast.
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Learn more →6 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the sliced peaches, 2 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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