Peach Crisp {gluten-free}

Peach Crisp served warm with some vanilla ice cream. Yummy! #GlutenFreeBaking #DessertRecipes #peaches

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.

Peach Crisp served warm with some vanilla ice cream. Yummy! #GlutenFreeBaking #DessertRecipes #peaches

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

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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

  1. 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.
  2. 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.
  3. 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.
  4. Add 1/2 cup brown sugar and 1 tablespoon of cornstarch. Toss well. Allow the mixture to sit for 5 minutes.
  5. 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.
  6. 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.
  7. 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
http://onlytastematters.com/peach-crisp-gluten-free/

Peach Crisp served warm with some vanilla ice cream. Yummy! #GlutenFreeBaking #DessertRecipes #peaches

 

Tea Time Treats

This recipe is part of this month’s Tea Time Treats challenge hosted by  Lavender and Lovage and The Hedgecombers

This post is part of the following link parties:

 

30 thoughts on “Peach Crisp {gluten-free}

  1. I’ve been searching for a good gluten free crisp for a long time! Definitely pinning this recipe for future reference! Found your blog through Amber Nicole. 🙂 Thanks for sharing!
    Kenzie recently posted…My MaddieMy Profile

  2. I love peaches and this peach crisp looks delicious! We were thinking alike I just made peach oatmeal bars!! Thank you so much for sharing this on Making Memories Mondays! Hope to see you back Sun night 9PM EST! 🙂
    Cathy
    Cathy recently posted…Peach Oatmeal BarsMy Profile

  3. This is a delicious ‘free’ dessert and I’ve made it twice since just find it on your website. I made it first exactly according to your directions and it got rave reviews from all my GF family. Next time I didn’t have quite enough peaches so added a can of cherry pie fliiling and it added a little color and blended well with the peach flavor. Before adding the canned cherries, I drained off some of the ‘filling’ and mostly just added the cherries so the dish would not be so soupy. Also sprinkled chopped walnuts on the topping to give it another little punch. Thank you for a great gluten free dessert.

    1. I’m thinking crushed nuts instead of the oats. You can use any nut you like or mix them. Instead of cornstarch, you can use arrowroot, tapioca starch or potato starch. I’m actually loving the nut idea and would love to hear how it turns out. It has even inspired a crisp for next summer!

  4. I make a mean gluten-free Oatmeal Peach Betty that is divine – love that peaches are in season and we can share such recipes with others showing gluten-free doesn’t mean tasteless! Looking forward to reading more of your blog!

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