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.
Recipe adapted from Cook's Country magazine, Peach Melba Crisp August/September 2012 Issue
Step 1: Gather ingredients
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
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
Step 2: Prepare filling
Toss peaches and nectarines in a large bowl with sugar and salt, and let sit, stirring occasionally, for 30 minutes.
Drain peaches through colander set inside bowl, reserve peach juice. Return drained peaches to original bowl and toss with 2 Tbsp. reserved peach juice, tapioca starch, cinnamon, Amaretto liqueur, and blueberries. Transfer to 9-inch deep dish pie plate or 8-inch square baking dish and press gently into an even layer. (If you drink the remaining peach juice I won't tell a soul.)
Step 3: Prepare topping
Adjust oven rack to upper-middle position and heat oven to 400 degrees.