My kitchen is overflowing with ripe, juicy peaches. With peach season in full swing, my heart’s desire for this juicy sweet fruit forced me to buy a case of peaches at Costco. They looked so good and I knew my family would enjoy eating them. Fast forward 5 days, I have a dozen ripe peaches on hand and need to quickly consume them all before they spoil!
As I was pursuing Food Gawker for some peachy inspiration, I came across a gluten free peach crisp recipe that caught my eye from Virtually Homemade. You can view it here and read more about the blogger’s inspiration behind the dish.
I decided there was no time like the present to whip up this seasonally delightful dish… and I must say, it’s delicious! If you like fruit desserts and sweet crisps, you’re going to love this recipe. The fruit is juicy and sweet, and the topping crisp and flavorful.
In fact, if you’re gluten free, you should start to experiment with various crisp recipes instead of trying to make a pie. I am a former pie addict, but gave up pies when I was diagnosed with Celiac Disease. Gluten free pie crusts are difficult to make and oftentimes fall flat in appearance and taste. Store bought pie dough is less than fair. So instead of racking your brain to make a pie crust or settle for subpar tasting pie dough, stick with crumbly, crunchy crisps as your pie alternative. (Here is my recipe for gluten free berry crisp using a package of frozen mixed berries BTW!)
Without further ado, here is how to make a gluten-free blueberry peach crisp by Virtually Homemade (with a few subs/additions):
Gluten-Free Blueberry Peach Crisp Recipe
Gluten Free Blueberry Peach Crisp Recipe
- 2 cups fresh blueberries (I used 1 small package of frozen wild blueberries, defrosted)
- 2-4 medium peaches cut into 1 inch cubes (the original recipe calls for 2 peaches, but my peach bounty is plentiful so I put in 3 and half (the last half went to chef sampling)
- 1/3 cup sugar
- 1 Tbsp. cornstarch (substitute tapioca, arrowroot, or potato starch OK)
- Juice of 1/2 lemon
- 1 cup gluten free quick cooking oats
- 1/3 cup gluten free oat flour
- 1/3 cup light brown sugar
- 1/4 tsp. nutmeg
- 4 Tbsp. unsalted butter - cut into 1 in. pieces
- Preheat oven to 375 degrees F.
- Grease an 8x8 or 9x9 baking dish (if you use 4 peaches instead of 2, you may need the bigger dish)
- In a medium bowl, combine blueberries, peaches, sugar, cornstarch and lemon juice. Pour mixture into baking pan.
- Wipe bowl clean, then combine oats, oat flour, brown sugar and nutmeg. Add butter and mix well by hand until mixture is nice and crumbly.
- Spread oat mixture over fruit evenly.
- Bake for 45 minutes until fruit is bubbling and topping is slightly browned. Let final crip sit for 10 minutes to allow juices to settle, then dig in!
- Cover and store in fridge for up to a week.