Peach Crisp
If you’re taking advantage of peach season in late July or early August, use fresh peaches for this recipe! Otherwise, substitute canned or frozen peaches. This is the perfect treat to sweeten up a hot summer night, or bring to any gathering, any time of the year, to cap off a hearty meal.
This recipe is provided courtesy of our friends at the Gluten-Free Palate.
Ingredients
Peach filling
- 5 cups fresh or frozen and thawed peach slices (about 8 medium-large fresh peaches)
- ¼ cup granulated sugar
- 2 Tablespoons cornstarch
- 1 teaspoon vanilla extract
Crisp topping
- ¾ cup brown sugar, packed
- ½ cup all-purpose gluten-free flour blend
- ½ cup gluten-free quick oats (make sure they are gluten-free, or substitute chopped nuts, such as slivered almonds or chopped pecans)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ⅓ cup butter, softened
Instructions
- Preheat oven to 375°F (190°C) and position the oven rack in the center of the oven. Lightly spray or grease an 8x8x2” square baking pan.
- Make the peach filling: Add the peaches, sugar, cornstarch and vanilla extract to your prepared pan. Stir until combined.
- In a separate, medium mixing bowl, combine the brown sugar, flour, oats, cinnamon, and nutmeg.
- With a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs.
- Evenly sprinkle the topping over the peach filling.
- Bake for 25 minutes or until the topping is golden brown.
- Serve warm with vanilla ice cream or whipped cream. It’s best the day of, but can be stored at room temperature for up to two days.
