An inventive take on traditional fruit crisp and a great make-ahead dessert for peach season. Gluten-free. JUMP TO RECIPE
When you’re a food blogger your mind works in strange ways. I was driving back from visiting my mom last week and thinking about what dish I would photograph over the weekend. I decided it would be Herbed Parmesan Sweet Potato Waffles, a variation on my Broccoli Cheddar Waffles (this will be coming soon, I promise), but right as I was planning out the styling for the shoot in my head, I passed a sign for local peaches. And then, as if by magic, the idea for Peach Waffle Crisp came to me!
(Pictured above, hand-picked local peaches from Smolak Farms in North Andover, Massachusetts.)
Peach Waffle Crisp is a twofer because it’s comprised of a recipe for the waffles and a recipe for the crisp topping. It might seem a little daunting to make two recipes for one dish but the beauty of this dessert is that the waffles and crisp topping are made ahead of time and frozen. To bake and serve Peach Waffle Crisp simply lay the frozen waffles on a baking sheet, cover them with fresh peach slices, and sprinkle on some frozen crisp topping. Then bake for 20-25 minutes and you’ve got the most delicious, decadent, clean-tasting dessert ever! Served with vanilla ice cream or fresh whipped cream, this dessert is killer – especially if you use perfectly ripe, local peaches like I did.
The recipe for the Crisp Rice Crumble Topping makes more than what is needed for Peach Waffle Crisp so use the leftover topping to make classic apple crisp, or any other fruit/berry crisp. For a lighter dessert, I like to make individual crisps by using ramekins. Fill them with berries or finely chopped fruit, cover with some of the topping, and bake. So easy, and because you only make as many as you need there are no leftovers that might go to waste.
I prefer waffles over pancakes for two reasons. One, they’re easier to cook; you’re not tethered to the stove-top, flipping and turning, as is the case with pancakes. But the second, more important reason I prefer waffles is because of all the nooks and crannies on the surface, which are perfect for capturing toppings. As this Peach Waffle Crisp bakes, the topping ingredients combine with the peach juices and all of this deliciousness then seeps down into the waffles holes. Yum! If you’re interested in savory waffles, check out Gluten-Free Broccoli Cheddar Waffles and Chickpea Waffle Tacos.
If you make Peach Waffle Crisp don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 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
- Preheat a Belgium waffle iron.
- 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.
- 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.)
- Allow the waffles to cool and then freeze them.
- 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.
- Serve with vanilla ice cream or whipped cream. Serves 6. (Each waffle serves 2.)
3/4 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
1/2 cup gluten-free rolled oats
1½ teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 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.
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