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  • 4 large ripe peaches, peeled, pitted and sliced
  • Juice of 1 lemon
  • 1/4 cup all-purpose flour (substitute almond flour to make this gluten-free)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour (substitute almond flour to make this gluten-free)
  • 1/2 cup sliced almonds
  • 1/2 cup rolled oats
  • 1/2 cup chilled butter, cut into pieces


  1. Preheat oven to 357F. Butter a 13 x 9-inch glass baking pan.
  2. To prepare filling: Place sliced peaches in a mixing bowl. Add lemon juice, flour, sugar and spices. Toss well to coat peaches. Pour into prepared baking pan.
  3. To prepare topping: combine brown sugar, flour, almonds and oats with bits of chilled butter. Mix with a fork or your fingers. Sprinkle and spread over peaches.
  4. Bake about 30 minutes, until browned, bubbly and crisp.
Recipe courtesy of Nancy Vienneau and Third Thursday Potluck

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The recipe was originally published as Peach-Almond Crisp in a Jiffy on

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