6.29.2009

Wheat-Free Peach Crisp

This time of year I have no self-control when I'm at the market. Surrounded by summer fruit at the beginning of it's peak, I wish there was a way to take it home and keep it from going bad too quickly (expecially when it's 100 degrees outside). I just keep running around Whole Foods, throwing all kinds of fruit in my basket, knowing full well I'm not going to be able to eat it all. *Sigh*

I got home and looked what I thought was a lot of peaches - 5. Well - it is a lot for just me to eat, especially considering I also bought strawberries and nectarines and apricots.

So I decided to make a Peach Crisp. Another perfect summer dessert. This is it before it went into the oven. Kind of boring looking, isn't it?



This is it after it came out of the oven. This recipe can be made using any kind of fruit - it's really an all-season kind of thing. Keep in mind that I really like to taste the natural fruit, so I don't add too much sugar. You can adjust the amount of sugar to your preference.



Hey - there are blueberries in that Peach Crisp! Well it turns out 5 medium peaches wasn't quite enough, so I threw in some blueberries. They added a lovely flavor, but still not quite enough fruit. Even though it was not as "full" as I would have liked, the Crisp still tasted delicious. I will be picking up some vanilla frozen yogurt today which will then make a complete meal... I mean dessert.

Peach Crisp


Ingredients:

  • 6-7 Ripe Peaches
  • 2-3 Tbs Arrowroot or Cornstarch or Potato starch
  • 1/2 cup Oats
  • 1/3 cup Sorghum flour (or Brown rice flour)
  • 1/2 cup Almond flour
  • 1/3 cup brown sugar
  • 1/4 cup Splenda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp. baking powder
  • 6 Tbs. cold butter substitute (or butter)
  • 1 tsp Vanilla
  • 1 - 2 Tbs Lemon Juice

Directions:
Preheat oven to 350 degrees F (175 degrees C).
  1. Peel and slice peaches. Mix in the vanilla and little lemon juice (Use less if the peaches are very juicy).
  2. Mix in the Arrowroot/Cornstarch/Potato Starch to thicken a bit and set aside
  3. Mix together the sugars, oats, flours, cinnamon, salt, and baking powder and blend well with a whisk or fork
  4. Cut the cold butter into small pieces OR grate the butter into the dry ingredients and work it together with your hands to until it's crumbly.
  5. Sprinkle the mix liberally over the peaches
  6. Bake for about 40 minutes. Let it cool for a while after you take it out so the juices firm up. Serve alone or with Frozen Vanilla (fill-in-the-blank)


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9 comments:

  1. Is it tacky to comment on your own post :-)

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  2. New tart frozen yogurt joint where Maggie Moos used to be--Red Mango--but I'm staying away from there.

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  3. hey bonnie - great blog!
    question - if a recipe calls for 1/2 c each brown sugar and granulated sugar, can i sub agave and maple syrup?

    Jocelyn

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  4. You can try it. It will probably change the texture of the muffin. You're replacing solids with more liquid. So keep an eye on it while it's baking (test with toothpick for doneness). Also - Agave is supposedly much sweeter than sugar, although I haven't found that to be the case.

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  5. Hey Jocelyn - which recipe were you talking about? I thought you meant muffins? Did you mean this Crisp recipe? It should work, although I would do less than 1/2 cup of each, and maybe increase the oatmeal. You don't want the top to be soggy.

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  6. The recipe is for Blueberry and Peach Cake. I will try it with less of the liquid sweeteners and maybe add a little bit more flour. I'll let you know how it turns out. Thanks for the tip.

    Gosh, you're insipring me to bake..... :-)

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  7. I just made a peach crisp from peaches just picked off the tree (white peaches with a lot of water content). I rarely bake, but followed the recipe precisely, and ther is a LOT of liquid from the peaches! What should I do in the future, add arrowroot? If so, how much for one crisp? Thanks so much

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  8. If the peaches are really juicy, you can/should up the cornstarch to 1 tsp, or add arrowroot (1 tsp). Also, use the lesser amt of lemon juice. The crisp will often be very liquidy when it comes out of the oven, but will firm up when it cools to room temperature. Hope that helps!

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  9. I am going to try this using only agave for sweetner and nut flours, and Oats, I will let you know how it comes out. I am on a special diet, and cant use flour or sugar.

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