Gluten-Free Baking and More, July 2006.
|Description: ||I love peaches! Eating a fresh peach with sticky juice ruining down your wrist is one of the true joys of summer. When you are in the mood for a peach dessert but don’t feel like making a pie, this is the dessert for you! Warm peaches are nestled under an almond streusel crust. Yum!|
||For the Filling|
6-8 large peaches, peeled, pitted, sliced into thick pieces
1/4 cup granulated sugar (You’ll want to vary the amount of sugar you use based on your own taste and the sweetness of your peaches. See step one below for more information.)
2 Tablespoons cornstarch
For the Topping
1/2 cup white rice flour
1/2 cup almond flour (See baker’s note)
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 Tablespoons cold butter, cut into small pieces
Ice cream, if desired
- Preheat oven to 350°F. Butter a 9x9x2-inch square baking pan.
- In a large bowl, whisk together granulated sugar and cornstarch. Add the
peaches and stir to combine. Taste the filling. Is it sweet enough? If not, add more sugar.
- Once the filling is sweetened to your liking, pour it into the prepared baking pan.
- In a small bowl, whisk together all the topping ingredients except the butter.
- Add butter. Using your fingers or a pastry cutter, cut butter into dry ingredients until small “clumps” form.
- Sprinkle topping evenly over fruit.
- Bake crisp until topping is golden brown, about 35 minutes. Remove pan from the oven and place on a wire rack to cool slightly.
- Serve warm with ice cream, if desired.
||Elizabeth Barbone |