Peach Almond Crisp with Gingersnaps


Recipe by Wendy O’Neal from Around My Family Table

Serves 6

1⁄2 tsp almond extract
3⁄4 c sweet rice flour (or your favorite gluten-free flour blend)
2 c sugar
3⁄4 c rolled oats
3⁄4 c finely crushed gingersnap cookies (gluten-free)
1⁄2 c (1 stick) butter (thinly sliced)

Preheat oven to 375 degrees and spray an 8x8 pan with non-stick cooking spray.

Drain peach slices and place in a large mixing bowl. Add almond extract. Mix in the rice flour and ½ cup sugar until peaches are evenly coated. Pour into prepared pan.

In a separate bowl, combine oats, crushed cookies, and 1½ cup sugar. Pour oat mixture over the top of peaches, making sure to completely cover all the peaches. The better everything is covered, the less likely it will bubble over.

Place slices of butter all over the top of the oat mixture. Bake for 40 minutes or until lightly browned.

Let cool for 30 minutes to 1 hour before serving. Cover any leftovers with plastic wrap and store in the refrigerator.