My friend Big Red is the consummate foodie. By the way “big” doesn’t refer to her size (she’s only 5′ 4″) but to her large personality.
She is the only one of my friends who everyone instantly remembers. I say, “You know, the one with the red-orange hair.” And the response is always “Oh yeah” followed up with some story that she told.
She, seemingly all knowing when it comes to food, explained that peaches are at their best around labor day. Each year she spends the whole day making a slew of peach pies and one year I was lucky enough to be invited to bake along with her.
Now at this point I had only attempted to make a pie once in high school. It did not go well.
You see, there are cake people and there are pie people. Clearly, I was raised in a cake loving household so I didn’t grow up learning to master pies.
However the expression is, “as easy as pie,” so I had to reason that it must be easy if you know what you are doing. But then again most things are.
Big Red really knows her way around the kitchen, no surprise there, and making pies with her really was easy. While I am not ready to yet attempt gluten-free pie crust, I did learn a few handy tips.
The highlights were: 1. She doesn’t peel the peaches. Let’s face it, it’s easier and looks prettier. 2. She uses her hand to toss. She swore chefs tossed this way and once I saw Bill Telepan do it, I’ve never looked back.
So while I realize there are many gluten-free pie crust recipes out there, I’m not sold. Maybe by next year. Meanwhile, I still want to honor peach season with this crisp recipe. And it is truly “as easy as pie.”
Peach Crisp {gluten-free}
Yields 6 Servings
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
Save Recipe
Ingredients
Adapted from Ina Garten’s Peach and Raspberry Crisp
Inspired by Ree Drummond’s Peach Crisp with Maple Cream Sauce
6 to 7 ripe but still firm fresh peaches (about 3 pounds)
1 to 2 tablespoons cornstarch
1 cup light brown sugar, firmly packed, divided
1/2 cup granulated sugar
1 cup flour mix A or B
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup quick-cooking oats
10 tablespoons unsalted butter (1 stick + ¼ stick), cold and diced
Instructions
- Position the rack in the center of oven and preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch square pan.
- Slice the peaches into thick wedges (approx. 1/2 inch) and place them into a large bowl. Tip: Dry the peaches after washing to avoid extra liquid.
- Note: I didn’t peel the peaches, but if you like them peeled, drop the whole peaches in boiling water for 30 seconds, then place them in cold water. Once cool, peel and slice into wedges.
- Add 1/2 cup brown sugar and 1 tablespoon of cornstarch. Toss well. Allow the mixture to sit for 5 minutes.
- While the mixture is sitting, combine the flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, cinnamon, nutmeg, ginger, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Tip: If you don’t have a paddle attachment, combine the flour, sugars, spices and salt using a fork or pastry cutter. Add the diced butter gradually to the flour mixture until evenly mixed.
- Check the peaches. If there is a lot of liquid after resting, toss in 1 more tablespoon of cornstarch. Pour the peaches into the pan and smooth the top. Sprinkle the topping evenly over the peaches.
- Bake 40 to 50 minutes until the top is brown and you see the peaches starting to bubble. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 15 to 20 minutes, until warm. Serve topped with vanilla ice cream or my No-churn Maple Walnut Coconut Cream Ice Cream
7.8.1.251https://onlytastematters.com/peach-crisp-gluten-free/
Copyright 2016 Only Taste Matters
Yields 6 Servings
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
Adapted from Ina Garten’s Peach and Raspberry Crisp
Inspired by Ree Drummond’s Peach Crisp with Maple Cream Sauce
6 to 7 ripe but still firm fresh peaches (about 3 pounds)
1 to 2 tablespoons cornstarch
1 cup light brown sugar, firmly packed, divided
1/2 cup granulated sugar
1 cup flour mix A or B
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup quick-cooking oats
10 tablespoons unsalted butter (1 stick + ¼ stick), cold and diced
Instructions
- Position the rack in the center of oven and preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch square pan.
- Slice the peaches into thick wedges (approx. 1/2 inch) and place them into a large bowl. Tip: Dry the peaches after washing to avoid extra liquid.
- Note: I didn’t peel the peaches, but if you like them peeled, drop the whole peaches in boiling water for 30 seconds, then place them in cold water. Once cool, peel and slice into wedges.
- Add 1/2 cup brown sugar and 1 tablespoon of cornstarch. Toss well. Allow the mixture to sit for 5 minutes.
- While the mixture is sitting, combine the flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, cinnamon, nutmeg, ginger, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Tip: If you don’t have a paddle attachment, combine the flour, sugars, spices and salt using a fork or pastry cutter. Add the diced butter gradually to the flour mixture until evenly mixed.
- Check the peaches. If there is a lot of liquid after resting, toss in 1 more tablespoon of cornstarch. Pour the peaches into the pan and smooth the top. Sprinkle the topping evenly over the peaches.
- Bake 40 to 50 minutes until the top is brown and you see the peaches starting to bubble. Serve immediately, or store in the refrigerator and reheat in a 350 degree oven for 15 to 20 minutes, until warm. Serve topped with vanilla ice cream or my No-churn Maple Walnut Coconut Cream Ice Cream
This recipe is part of this month’s Tea Time Treats challenge hosted by Lavender and Lovage and The Hedgecombers
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