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Picture of Gluten Free Peach Blueberry Crisp
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When Ohio peaches come into season I make about every peach dessert possible; pies, crumbles, cobblers, and crisps. I love a good crisp because they're easy to put together and the blend of juicy fruits plus a nutty, crunchy topping is perfect with a couple scoops of ice cream. 

I used locally grown peaches, nectarines, and blueberries. To make the crisp gluten free I used King Arthur Gluten Free Multi-Purpose Flour for the topping and tapioca starch to thicken the fruit filling.

Serves 6

Recipe adapted from Cook's Country magazine, Peach Melba Crisp August/September 2012 Issue 

Step 1: Gather ingredients

Picture of Gather ingredients
You'll need:

Filling:
4 lbs. fresh peaches and/or nectarines, about 8-10 medium-sized
1/4 cup (1.75 ounces) granulated sugar (if your peaches aren't ripe you may need more sugar)
1/8 tsp. salt
2 Tbsp. Tapioca starch (can also use instant tapioca ground finely in a spice grinder or food processor)
1/4 tsp. ground cinnamon
2 Tbsp. Amaretto liqueur
1 cup (5 ounces) fresh blueberries

Topping:
1/2 cup (2.75 ounces) King Arthur Flour Gluten Free Multi-purpose flour
1/4 cup packed (1.75 ounces) light brown sugar
1/4 cup (1.75 ounces) granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into 1/2-inch pieces and chilled
1/2 cup (1.5 ounces) old-fashioned rolled oats (make sure they are gluten free)
1/2 cup slivered almonds 



 
cbauman11 year ago
Omgerd mouth gasums
You should enter it in the gluten free contest
You should enter it in the gluten free contest
wold6301 year ago
Sounds delicious!