Gluten Free Peach + Stone Fruit Crisp
I think you will find that this crisp topping, adapted from Kelli and Peter Bronski's fabulous cookbook, Artisinal Gluten-Free Cooking, would taste good on just about anything. It is simple, buttery and quite honestly, perfect. Try it over apples in fall, berries in spring and of course, peaches and other stone fruits in summer. And don't forget the vanilla ice cream.
Equipment
- 9x13 inch baking dish
Ingredients
- 2-3 pounds mixed stone fruits peaches, nectarines, plums, pluots
- 2 tablespoon sugar
For the topping:
- 1 cup packed brown sugar
- 1 cup gluten free all purpose flour blend such as Bob's Red Mill 1 to 1
- 1 teaspoon ground cinnamon
- 8 tablespoons salted butter cut into cubes (1 stick)
Instructions
- Preheat the oven to 375 degrees. Peel and pit the fruit and cut into ½ inch thick slices. (If the peels are difficult to get off, simply dunk them in a pot of boiling water for a few seconds until the skin splits. Then the skin should come right off) Toss with the sugar in a large bowl. Spray a large oval baking pan (or a 9x13 inch pan) with gluten-free cooking spray. Pour fruit into pan and set aside.
- Make the topping. Whisk brown sugar, flour and cinnamon together in a large bowl. Using your fingers (or two knives), cut in the butter into the flour mixture until it looks like course crumbs or wet sand. Sprinkle the mixture evenly over the fruit in the pan.
- Bake for about 30-35 minutes, or until the juice is bubbling and the top is crispy and browned. Serve warm or at room temperature.
Nutrition
Serving: 1portionCalories: 420kcalCarbohydrates: 70gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 239mgFiber: 4gSugar: 53gVitamin A: 960IUVitamin C: 6mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!