...or buh bye to summer.
The last of the peaches (white peaches actually), mixed with blueberries and baked up in crumb bar. I found several different recipes for wheat -based fruit crumb bars online, and took a little from each, and then made it gluten-free. This is different from the Peach crisp I a few months ago, because it has a soft cookie-like base. It came out quite good.
TIP: When I have to work cold butter into flour, I like to quickly grate it into the flour using the largest grater size on a box grater. This works even better with frozen butter. You do have to work quickly if you do it this was because the butter becomes warm quickly as you're holding it. But you can also cut the butter into small pieces, and work it into the flour. Either way, it does take a few minutes to get it to a fairly fine consistency.
Pressing the dough into the baking pan. I smoothed and leveled it once it was all in there. I used parchment paper - but next time I won't. This is easier to serve up without the paper on the bottom.
Assembled. Baked. And about 55 minutes later...
I'm thinking that even though fresh peaches and blueberries are pretty much gone for the year, I'll bet this recipe would be great with apples or pears.
Peach Blueberry Crumb Bars
- 1 1/2 cups Rice Flour
- 1 cup Sorghum Flour
- 1/2 cup Potato Starch
- 1/2 cup Tapioca Starch
- 3/4 cup Sugar
- 1 tsp baking powder
- 1 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 tsp Vanilla
- 1 egg, lightly beaten
- 1 cup (2 sticks) Unsalted butter, cold
- 4 cups Peaches, sliced
- 1 cup Blueberries
- 2 Tbs lemon or orange juice, approximately
- 1/2 cup Rice Flour
- 1/2 cup Sugar
- 1/2 cup Light Brown Sugar (plus extra)
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp Nutmeg
Preheat oven to 375 degrees F. Grease or spray the bottom of a 9x13 baking pan.
- Whisk together the dough dry ingredients, including the sugar.
- Cut up or grate the butter into the flour mixture, and work in with finger for a few seconds.
- Mix together lightly beaten egg and vanilla, and add to flour-butter mixture.
- Work the dough with your fingers for a few minutes until the butter is complete incorporated and the mixture is fine and crumbly.
- Press half the dough into the prepared pan, smoothing and leveling.
- Mix the peaches, blueberries, and juice.
- Whisk together the filling dry ingredients, and sprinkle over the fruit, mixing gently
- Spread the fruit mix over the dough.
- Optional: Before sprinkling the remaining dough over the fruit, add about 1/4 cup light brown sugar to the dough mixture and work it in.
- Sprinkle the remaining dough mixture over the top of the fruit. (I didn't use it all)
Bake for about 55 - 60 minutes. Allow to cool completely before cutting (I know, it's hard to do that).
Now... on to some Fall baking...