We are still enjoying fresh blueberries and juicy ripe peaches. I had just a few peaches left from that basket I bought a week ago so I wanted to combine them with blueberries; giving enough fruit for this crisp and so I could enjoy the combined fruit flavors. I used my pie crumb topping as the jump off recipe for this dessert. Adding almonds adds a lot of crunch. I loved how quickly this came together; no precooking of the fruit and if you have crust crumbs in the fridge you are ready to toss it together in about 5 minutes. There are twice as much blueberries as peach slices but the blueberries do become the predominant flavor. If you want more peach flavor; use less blueberries and more peaches.
Notes: You need to peel the peaches; I heated water to a boil; dropped the peaches in and cooked them for three minutes, let cool a bit and peel then slice. Chose a baking dish that has room for the fruit and ½ inch of topping plus at least another inch for the hot fruit to bubble up and not spill over.
Angie’s GF Blueberry Peach Almond Crisp
1 cup fresh blueberries, rinse, drain and place in medium bowl
2 ¼ cups sliced peaches, peeled before slicing into bowl with blueberries
Add and mix with:
3-4 Tbsp. sugar
1 1/2 Tbsp. quick tapioca
Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking.
3/4 cup brown rice flour mix
½ c sugar
½ tsp xanthan gum
1/3 c cold butter cut into six chunks
Put all four ingredients in a stand mixer bowl and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you like.
Measure out 2/3 cup of the crumb mix into a bowl
Add to it: ¼ cup slivered almonds, ¼ cup old fashioned oatmeal (uncooked) and ¼ tsp. cinnamon. Mix well.
Store the rest of the crumb topping in a tightly closed container in the refrigerator until you need to top a pie with crumbs.
Pour the fruit mixture into a 1 quart glass or Pyrex baking pan sprayed with cooking oil and top with the almond crumb mixture.
Bake in a preheated 375 degree oven for 35-40 minutes until bubbly and the crumb crust is light brown. Cool at least 15 minutes before serving at room temperature. Serves four. Would be great with vanilla ice cream. Enjoy!
Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour
2/3 c potato starch – Not potato flour
1/3 c tapioca flour
Note: the crumb recipe is out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.