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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

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 



Omgerd mouth gasums
You should enter it in the gluten free contest
You should enter it in the gluten free contest
Sounds delicious!

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Bio: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.
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