Here is another gluten free recipe using healthy flours from Donna Washburn and Heather Butt’s latest cookbook, Easy Everyday Gluten-Free Cooking. Their gluten free blueberry peach crisp looks and sounds amazing! Crisps are a healthier option compared to many other desserts. You will find another recipe from this lovely cookbook at Gluten Free Mediterranean Focaccia. Stay tuned in for tomorrow’s recipe followed by a cookbook review and giveaway on Friday. Meanwhile, enjoy this recipe!
Late Summer / early Fall means peaches are plentiful and evenings are cool — time to make this comfort food.
8-cup (2 L) casserole dish, lightly greased
For the Topping:
1/3 cup sorghum flour (75 mL)
1/3 cup whole bean flour (75 mL)
1/4 cup packed brown sugar (50 mL)
1 Tablespoon grated orange zest (15 mL)
1/2 teaspoon ground nutmeg (2 mL)
1/3 cup melted butter (75 mL)
3/4 cup GF buckwheat flakes (175 mL)
1/2 cup sliced almonds (125 mL)
For the Base:
4 cups sliced fresh peaches, about 5 large (1 L)
1 cup fresh or frozen blueberries (250 mL)
1/4 cup cornstarch (50 mL)
2 Tablespoons granulated sugar (25 mL)
Preheat oven to 375°F (190°C)
Prepare the topping: In a medium bowl, combine sorghum flour, whole bean flour, brown sugar, orange zest and nutmeg. Drizzle with melted butter and mix until crumbly. Add buckwheat flakes and almonds. Set aside.
Prepare the base: In prepared casserole dish, combine peaches, blueberries, cornstarch and sugar.
Sprinkle topping over the fruit. Do not pack.
Bake in preheated oven for 20 to 25 minutes, or until fruit is bubbly and topping is browned. Serve warm.
To increase the fiber, leave the peel on the peaches.
Check with the manufacturer to be sure buckwheat flakes are gluten-free.
If using frozen fruit, there is no need to defrost before using; just increase the baking time until fruit is fork-tender.
Instead of baking, microwave, uncovered, on High for 4 minutes. Turn dish one-quarter turn and microwave on High for 3 to 4 minutes longer, or until fruit is tender. Let stand for 5 minutes.
For a crisper topping, cover with foil for the first half of the baking time.
Substitute nectarines for the peaches.
Recipe can be divided in half and baked in a lightly greased 9- by 5-inch (2 L) loaf pan.