Cooking and Serving: 55 minutes | 10 servings
Ingredients
an equal amount, work, but they’re not easily available in the U.S.); or | ¼ cup (36 g) additional all purpose gluten free flour | 1 ½ cups (210 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 10 servings
Ingredients
an equal amount, work, but they’re not easily available in the U.S.); or
¼ cup (36 g) additional all purpose gluten free flour
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
½ cup (50 g) certified gluten free old-fashioned rolled oats
⅓ cup (67 g) granulated sugar
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
½ cup (109 g) packed light brown sugar
12 tablespoons (168 g) unsalted butter, melted and cooled
2 pounds fresh peaches (about 8 peaches), pitted and cut into 3/4-inch
½ cup (100 g) granulated sugar
2 tablespoons (18 g) cornstarch
⅛ teaspoon kosher salt
½ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg, optional
1 teaspoon pure vanilla extract
Instructions
PREPARE THE CRISP TOPPING
In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar,.
cinnamon, nutmeg and salt, and mix to combine. Add the brown sugar, and mix.
again, working out any lumps.
Add the melted butter, and mix to combine well. The mixture will be thick.
Chill only briefly if at all loose or warm. Set the topping aside.
PREPARE THE PEACH FILLING
In a large bowl, place the peaches, sugar, cornstarch, salt, cinnamon,.
optional nutmeg and vanilla extract, and mix to coat the peaches completely.
in the dry ingredients.
Transfer the filling to the prepared baking dish and spread into an even.
layer. Place the baking dish on a rimmed baking sheet and place the baking.
sheet in the oven. Bake for 10 minutes to begin to soften the peaches.
Remove the baking dish from the oven and place on a heatproof surface.
Scatter the crumble topping evenly on top and spread gently into an even.
layer on top. Break up any larger clumps of topping.
Return the dish to the oven and bake until the topping is golden brown (about.
25 minutes). Remove from the oven and allow to cool for 15 minutes before.
PREPARE THE PEACH FILLING
In a large bowl, place the peaches, sugar, cornstarch, salt, cinnamon,.
optional nutmeg and vanilla extract, and mix to coat the peaches completely.
in the dry ingredients.
Transfer the filling to the prepared baking dish and spread into an even.
layer. Place the baking dish on a rimmed baking sheet and place the baking.
sheet in the oven. Bake for 10 minutes to begin to soften the peaches.
Remove the baking dish from the oven and place on a heatproof surface.
Scatter the crumble topping evenly on top and spread gently into an even.
layer on top. Break up any larger clumps of topping.
Return the dish to the oven and bake until the topping is golden brown (about.
25 minutes). Remove from the oven and allow to cool for 15 minutes before.
Notes
* ⅓ cup (67 g) granulated sugar
* 1 tablespoon ground cinnamon
* ½ teaspoon freshly grated nutmeg
* ¼ teaspoon kosher salt
* ½ cup (109 g) packed light brown sugar
* 12 tablespoons (168 g) unsalted butter, melted and cooled
FOR THE PEACH FILLING
* 2 pounds fresh peaches (about 8 peaches), pitted and cut into 3/4-inch
* ½ cup (100 g) granulated sugar
* 2 tablespoons (18 g) cornstarch
* ⅛ teaspoon kosher salt
* ½ teaspoon ground cinnamon
* ⅛ teaspoon freshly grated nutmeg, optional
* 1 teaspoon pure vanilla extract
* Preheat your oven to 350°F. Grease a 13 x 9-inch baking dish and set it
PREPARE THE CRISP TOPPING
* In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar,
cinnamon, nutmeg and salt, and mix to combine. Add the brown sugar, and mix
again, working out any lumps.
* Add the melted butter, and mix to combine well. The mixture will be thick.
Chill only briefly if at all loose or warm. Set the topping aside.
PREPARE THE PEACH FILLING
* In a large bowl, place the peaches, sugar, cornstarch, salt, cinnamon,
optional nutmeg and vanilla extract, and mix to coat the peaches completely
in the dry ingredients.
* Transfer the filling to the prepared baking dish and spread into an even
layer. Place the baking dish on a rimmed baking sheet and place the baking
sheet in the oven. Bake for 10 minutes to begin to soften the peaches.
* Remove the baking dish from the oven and place on a heatproof surface.
Scatter the crumble topping evenly on top and spread gently into an even
layer on top. Break up any larger clumps of topping.
* Return the dish to the oven and bake until the topping is golden brown (about
25 minutes). Remove from the oven and allow to cool for 15 minutes before
To replace the oats: Try 50 grams of quinoa flakes, or an additional ¼ cup (36
g) of your all purpose gluten free flour blend. Proceed with the rest of the
Cholesterol: 36mg | Sodium: 122mg | Potassium: 150mg | Fiber: 3g | Sugar: 35g |
Vitamin A: 718IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Words glutenf ree peach crisp with dessert in small white bowl with ice cream,
raw fruit in serving dish and serving spoon in baked crisp
glutenf ree peach crisp with dessert in small white bowl with ice cream, raw
fruit in serving dish and serving spoon in baked crisp