Nothing says summertime like a nice, warm peach crisp! Slightly obsessed with peaches over here. Juicy, fresh peaches loaded with flavor. Not to mention vitamins A and C, antioxidants and anti-inflammatory properties. Such a naturally sweet, yummy treat. And with this super siple (no peel!) gluten-free recipe, you can easily satisfy your peach-filled cravings. This may or may not be the second one we’ve made this week.
Ingredients:
For the peach filling:
- 7 peaches, sliced in 1/4 inch slices
- 3 T apple juice
- 1 T raw agave nectar
- 1/4 t cinnamon
- 1/8 t nutmeg
- pinch of sea salt
For the crisp topping:
- 3/4 cup light brown sugar
- 3/4 cup Pamela’s gluten-free Baking and Pancake Mix
- 1 t cinnamon
- 4 tablespoons unsalted butter, softened
Instructions:
1) Preheat the oven to 350ºF. Grease a pie pan with butter or similar.
2) In a large bowl, toss the peach slices in the apple juice, agave, spices and salt.
3) In a medium bowl, stir together the brown sugar, gluten-free flour mix, and cinnamon.
4) Add the butter in dabs and rub between your fingers until crumbs form for the topping.
5) Sprinkle a handful of the crumble mixture into the bottom of the pie pan.
6) Spoon in the peach slices and add all the liquid.
7) Sprinkle remaining crumble mixture on top.
8) Bake at 350º for approximately 35-40 minutes, until the filling is bubbling and thickened and the top is is a golden brown.
9) Enjoy at room temperature.
Tip: If you need to soften hard peaches, you can speed up ripening by putting them in a brown paper bag with a banana for a day or two.
