This crisp is all about juicy, ripe peaches, tossed with maple syrup, a touch of cornstarch, vanilla, and warm cinnamon until they turn syrupy and fragrant in the oven. The topping comes together with almond flour, brown sugar, and cold butter worked into coarse, clumpy crumbs, plus a scatter of sliced almonds for crunch if you want them. As it bakes, the fruit bubbles up around the edges while the topping turns deep golden brown and craggy on top. Let it rest those ten minutes after baking so the peach juices settle into a glossy, spoonable sauce before you dig in. It's warm, fruity, and comforting in the best old-fashioned dessert way, and it makes a genuinely solid pick for a gluten free spread — serve it with a scoop of your favorite dairy-free ice cream for the full effect.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
In a large mixing bowl, toss the sliced peaches with the maple syrup, cornstarch, vanilla extract, and 1/2 tsp cinnamon until the peaches are evenly coated. Transfer to the prepared baking dish and spread into an even layer.
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