Other than swapping out the oats and/or flour used to prime most crisps for almond flour, Castellano says that no different ingredient swaps have been wanted on this recipe: “The entire different components [in a typical peach crisp] are naturally gluten-free.”
The components you may be utilizing for the topping are the aforementioned almond flour plus salt, baking soda, honey, and oil (Castellano makes use of an extra-virgin olive oil right here), whereas the filling is produced from contemporary peaches, cornstarch, vanilla, and extra salt and honey.
