This gluten free peach crisp is awesome! It calls for plenty of butter in order to make the topping nice and crispy. If you are wondering what the difference between a cobbler and a crisp is, a cobbler is made with a dough batter, similar to biscuit dough. A crisp is usually made with flour, brown sugar, cinnamon, and butter. A crisp has a crumbly topping. Cobbler got its name because the biscuit dough is usually dropped in pieces, creating a cobblestone affect. Meanwhile, enjoy this gluten free peach crisp. Be creative and add your favorite ingredients – perhaps a bit of fresh ginger to bring on a little heat.
Preheat your oven to 350°F. Butter a 9 x 9-inch baking dish and set it aside.
In a large bowl, add the peaches, pour the lemon juice/wine over the peaches, and toss them together to coat. Add the granulated and brown sugars and toss the peaches once more. Transfer the peaches and the juices to the prepared baking dish and distribute the pieces of butter on top.
To Make the Topping:
In a large bowl, add the flour, brown sugar, cinnamon, and salt, and whisk together well, breaking up any brown sugar lumps. Add the melted butter and stir until crumbly. Sprinkle this mixture over the top of the peaches.
Cover the dish with aluminum foil (I use Martha Wrap) and bake for 40 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is nice and brown.
Set the baking dish on a wire rack to cool slightly. Serve this dessert warm, topped with whipped cream or ice cream.
Crisp are known for getting soft quickly. Therefore, if you want the topping to remain crisp try a cobbler instead.
*You want the peaches to be ripe, yet firm. If you would like very tender peaches, cut them very small. If you like a bit of bite left to them, cut them larger.
**For a non-alcoholic version, try half lemon juice and half orange juice (peach juice would be ideal). You can also use a mixture of juice and wine to tone it down a bit.