Savor the flavors of summer with almond flour peach cobbler cake crisp! 🍑✨ Enjoy this gluten-free twist on a classic dessert.
When the warm embrace of summer beckons, and you crave a delightful dessert that captures the season’s essence while accommodating dietary preferences, almond flour peach cobbler cake crisp is the perfect choice. This gluten-free twist on the classic Southern favorite combines the lusciousness of ripe peaches with the nutty goodness of almond flour in a dessert that will satisfy your taste buds.
The Evolution of Peach Cobbler with Almond Flour: As with traditional peach cobbler, the gluten-free version also has roots in the American South, where peaches are celebrated as a quintessential summer fruit. Almond flour, made from finely ground almonds, is a versatile ingredient that offers a nutty richness and a unique texture to desserts. Its popularity in gluten-free baking has allowed those with dietary restrictions to enjoy beloved classics like peach cobbler without sacrificing flavor or texture.
Almond flour peach cobbler cake crisp is a gluten-free twist on a beloved classic that captures summer flavors in every bite. Whether following a gluten-free diet or simply looking for a delicious dessert during the warm months, this recipe offers a delightful alternative just as satisfying as the original peach cobbler cake crisp. With ripe peaches and the nutty richness of almond flour, this dessert is bound to become a summer staple in your kitchen. So, gather your ingredients, savor the season’s flavors, and relish the joy of gluten-free indulgence with this delectable almond flour peach cobbler cake crisp.
Peach Cobbler Cake Crisp
Ingredients
For the Peach Filling
- 4 cups fresh or canned peach slices (about 4-5 peaches)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Almond Flour Cake Batter
- 1 1/2 cups almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
For the Topping
- 1/4 cup gluten-free, sweetened shredded coconut
- 1/2 cup gluten-free oatmeal
- 1 /2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C).
- Grease a 6-inch cake pan or a similar-sized oven-safe dish.
Prepare the Peach Filling
- If using fresh peaches, remove the pit and slice them into 1/2-inch thick slices. If using canned peaches, drain them.
- Combine the sliced peaches, 1/2 cup sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice in a medium bowl.
- Toss the mixture until the peaches are well coated.
Almond Flour Cake
- Whisk the almond flour, 1/2 cup sugar, melted butter, eggs, baking powder, milk, and salt in a separate mixing bowl.
- Mix until the batter is smooth and well combined.
Assemble the Cobbler
- Pour the almond flour cake batter into the greased baking dish, spreading it evenly.
- Gently spoon the peach filling mixture over the cake batter, distributing it evenly.
Prepare the Topping:
- Combine the sweetened shredded coconut, oatmeal, brown sugar, 1 /2 teaspoon ground cinnamon, and cold butter in a small bowl.
- Sprinkle this mixture evenly over the peach filling.
Bake the Cobbler
- Place the baking dish in the oven and bake the peach cobbler for 35-40 minutes or until the top is golden brown and the cake is set.
- Allow the peach cobbler cake to cool slightly before serving. It can be served warm or at room temperature. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
