Gluten-free Blueberry Peach Crumb Bars

...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

Ingredients:

Dough:

• 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

Filling:

• 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

Directions:
Preheat oven to 375 degrees F. Grease or spray the bottom of a 9x13 baking pan.

1. Whisk together the dough dry ingredients, including the sugar.
2. Cut up or grate the butter into the flour mixture, and work in with finger for a few seconds.
3. Mix together lightly beaten egg and vanilla, and add to flour-butter mixture.
4. Work the dough with your fingers for a few minutes until the butter is complete incorporated and the mixture is fine and crumbly.
5. Press half the dough into the prepared pan, smoothing and leveling.
6. Mix the peaches, blueberries, and juice.
7. Whisk together the filling dry ingredients, and sprinkle over the fruit, mixing gently
8. Spread the fruit mix over the dough.
9. 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.
10. 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...

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Peach (or Nectarine) Chicken Salad

It's what's for dinner! Or lunch! This simple salad is light and refreshing, great for a summer meal. It's low in fat, but very satisfying.



I've made this for many friends this summer - and have been asked for the recipe - so here you go.

Peach (or Nectarine) Chicken Salad (serves 4)

Ingredients:

• 1 lb. cubed cooked chicken
• About 3 fresh peaches or nectarines, peeled and cubed
• 1 medium cucumber (I like English), seeded and chopped
• 3 Tbs. finely chopped red onion
• 1/2 lb string beans, cut into 1" pieces, and steamed lightly.

Mint Vinaigrette:

• 1/4 cup white wine vinegar
• 1 Tbs lemon juice
• 1/3 cup honey
• 1/4 cup fresh mint, finely chopped
• 1/4 tsp salt
• 1/8 tsp. pepper

Directions:

1. In a large bowl, combine the peaches, chicken, cucumber, string beans, and onion; set aside
2. In a blender combine the vinegar, lemon juice, honey, mint, salt and pepper. Process until smooth. Adjust the flavor to taste.
3. Pour over chicken mixture and toss to coat.
4. Optionally, cover and refrigerate to chill.
5. Serve over chopped lettuce.

It's especially good with a sprinkle of feta cheese. Enjoy!

P.S. those are apricot halves with a couple of blueberries, just for fun.

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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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