Tuesday, September 2, 2014

Gluten Free Peach Crisp

We did it.  We finally made a gluten free dessert.  And honestly, it was delicious.  

It helps if you have a great recipe to follow, which we did, thanks to Rise Above Gluten.  Just because you aren't eating gluten, doesn't mean you can eat yummy food!  

Move over Betty Crocker!  The Duggan girls are on a mission!

Crumb Topping
1 cup almond flour
1 cup gluten free flour mix
3/4 cup chopped walnuts (I omitted this b/c my husband doesn't like nuts)
1/2 cup sugar
1/2 tsp salt
1 stick of butter, cut in cubes
1 egg yolk
½ tsp vanilla extract
Fruit Filling
5-6 cups of peaches, sliced
3 T sugar
3 T gluten free flour
1 tsp cinnamon
(mix the dry ingredients and toss with the peaches)
Preheat the oven to 375 degrees F.  Combine the dry ingredients in a large food processor. Pulse to mix.

Add the butter, egg yolk and vanilla. Pulse until crumbly (not smooth).  Press about 3/4 of the crumb mixture in an even layer into the bottom of a buttered 9 1/2-inch springform or pie pan to form a crust. 
Sprinkle the rest of the crumb mixture evenly over the fruit slices.  Bake the tart for 30 to 40 minutes, or until it’s lightly browned and the fruit juices are bubbling. (Check it after about 30 minutes, as ovens and thickness of fruit vary)

Remove from the oven and cool for 10 minutes.  It's best served warm with a scoop of vanilla ice cream.  Enjoy!

1 comment:

Ian said...

Nice aprons!