Monday, July 22, 2013

Summer Peach Crisp (Gluten Free)

I'm back from steamy Chicago (where I caught Pearl Jam at Wrigley... a crazy yet epic night)!

Summer is in full swing, if the soaring temperatures are any indication. Peaches—favorite summertime fruit—are filling up the farmers market stands. Having recently gone fully gluten free, I decided to bake up a peach crisp without regular flour. The results were just as delicious—tart, rich, crispy, and accompanied by creamy vanilla ice cream. For a quick short cut to peeling peaches, I recommend blanching them first. This loosens the skins and makes them a cinch to peel.

This easy dessert is perfect for summertime.


Summer Peach Crisp (Gluten Free)
Serves 4-6 people
Baking time: 45 minutes

8 fresh peaches, peeled, pitted and sliced
1 cup gluten-free all-purpose flour
3/4 cup organic cane sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter

1. Heat oven to 375 degrees.

2. Place the peaches in a greased 8-in square baking dish.

3. In a mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Using a pastry cutter, mix the butter into the flour mixture until it forms pea-sized crumbles. Sprinkle the mixture in an even layer over the top of the peaches.

4. Bake in the oven for about 45 minutes, until the peaches are bubbling and the top is browned. Some gluten-free flours won't brown as much as regular flours. Serve with vanilla ice cream. Enjoy!

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