Shortbread Peach Crisp Topping gf/sf

Gluten-Free, Sugar-Free Shortbread Peach Crisp Topping

GF/SF Shortbread Crisp Topping (9×12 pan)

300 g almond flour
120 g gluten-free oat flour
100 g allulose
¾ tsp kosher salt
200 g cold browned butter, cubed

Optional:

½ tsp cinnamon
¼ tsp almond extract

Rub the butter into the dry ingredients until you have large clumps. Some pieces should be walnut-sized—that's exactly what creates those buttery "cookies" on top of the peaches.

Freeze the clumps for 15–20 minutes, then scatter them over the peaches and bake at 350°F until the fruit is bubbling and the topping is golden.

Peach Filling

10–12 cups sliced peaches (about 4–5 pounds)
¼–⅓ cup allulose (depending on the sweetness of the peaches)
3 Tbsp tapioca starch
2 tsp vanilla
1 tsp cinnamon
1 Tbsp lemon juice
½ tsp kosher salt

MAKE

Brown the butter and refrigerate it until firm.
In a large bowl, whisk together the almond flour, oat flour, nuts, allulose, baking powder, salt, and cinnamon.
Cut in the cold browned butter until you have large, irregular clumps.

Toss gently with a fork or your hands just until the mixture forms chunky pieces.

 Don't knead it—you want chunks ranging from marble-sized to golf-ball-sized.

Chill the topping for 20–30 minutes (or freeze for 15 minutes).
Toss the peaches with the remaining filling ingredients and spread them into the 9×12 pan.
Scatter the topping loosely over the fruit without pressing it down.

Bake at 350°F (175°C) for 50–60 minutes, until the peaches are bubbling thickly around the edges and the topping is a rich golden brown.

Let the crisp rest 30–45 minutes before serving so the juices can thicken.