2010 Sol Grains All Rights
Reserved
Gluten-free Peach
Crisp
Ingredients
Topping:
- 1/2 cup sprouted rice flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- 8 TBS unsalted butter, cut in pieces
- 1/3 cup old-fashioned rolled oats
- 1/3 cup chopped walnuts or pecans
Filling:
- 2 lbs. ripe peaches*, peeled, pitted and sliced
- 1 cup fresh blackberries or raspberries (opt.)
- 3 TBS granulated white sugar
Note: To make an Apple Crisp, simply substitute the same amount of firm,
tart-tasting apples for the peaches. And, add 2 TBS fresh lemon juice to
the mixture of sugar, apples and berries.
Preparation
Preheat oven to 375 degrees F and butter a 10 inch
deep-dish pie plate (if using a glass plate, set oven to 350 degrees).
For Topping: Place all the topping ingredients in a food processor and process until the mixture is crumbly and no large pieces of butter are visible. (This can also be done with your fingertips.) Set aside while you prepare the filling.
For Filling: Put the sliced peaches in a large bowl. Top with the sugar and berries (if using). Use a wooden spoon to combine until sugar is dissolved. Transfer to the prepared dish and then spread the topping evenly over the peaches.
Bake for about 35 minutes, or until bubbly and the topping is golden brown. Remove and place on a wire rack to cool for at least 30 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
For Topping: Place all the topping ingredients in a food processor and process until the mixture is crumbly and no large pieces of butter are visible. (This can also be done with your fingertips.) Set aside while you prepare the filling.
For Filling: Put the sliced peaches in a large bowl. Top with the sugar and berries (if using). Use a wooden spoon to combine until sugar is dissolved. Transfer to the prepared dish and then spread the topping evenly over the peaches.
Bake for about 35 minutes, or until bubbly and the topping is golden brown. Remove and place on a wire rack to cool for at least 30 minutes before serving. Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.
