Gluten Free Peach Crisp

 

This was the very first gluten free dessert we made together after I was diagnosed with Hashimotos.  I am sure we've created better desserts together but it seemed like the first one should be included here. 

Ingredients:
Crumb Topping

1 cup almond flour
1 cup gluten free flour mix
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)

Directions:

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!