Peach Waffle Crisp
Prep time
Cook time
Total time
Gluten-free peach dessert waffles with fruit crisp topping. A great make-ahead dessert for peach season.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • 1¼ cups finely ground almond flour (from blanched almonds)
  • ½ tapioca starch
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (any kind - ok to use dairy-free)
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Olive oil cooking spray
  • 6 large peaches, sliced ½ inch thick
  • 1½ cups (6 ounces) Crisp Rice Crumble Topping - recipe in Notes
  1. Preheat a Belgium waffle iron.
  2. Whisk together the almond flour, tapioca starch, coconut sugar, baking powder, and salt until there are no lumps. Add the milk, egg, butter, and vanilla, and stir until smooth.
  3. Spray the waffle iron with cooking spray. Pour the batter in and cook per the manufacturer’s instructions. (This recipe makes 3 Belgium waffles measuring about 7 inches in diameter.)
  4. Allow the waffles to cool and then freeze them.
  5. Preheat the oven to 350 degrees. Lay the frozen waffles on a sheet pan place the peach slices on top of each, dividing them evenly. Spoon ½ cup of Crisp Rice Crumble Topping on each waffle. Bake on the bottom rack of the oven for 20-25 minutes.
  6. Serve with vanilla ice cream or whipped cream. Serves 6. (Each waffle serves 2.)
¾ cup coconut sugar
1 stick (1/2 cup) butter cut into ½ inch cubes
1½ cups crisp brown rice cereal (gluten-free)
1 cup chopped walnuts
½ cup gluten-free rolled oats
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
Combine the coconut sugar with the butter in a medium bowl and, using a pastry blender or two knives, cut the butter into the sugar until it resembles small pebbles. Add the remaining ingredients and combine thoroughly. Store in the freezer.
Nutrition Information
Serving size: ½ waffle, Calories: 459, Fat: 27g, Saturated fat: 8g, Unsaturated fat: 19g, Trans fat: 0g, Carbohydrates: 49g, Sugar: 27g, Sodium: 456mg, Fiber: 5g, Protein: 10g, Cholesterol: 56mg
Recipe by Queen of My Kitchen at