We've got delicious peaches around here right now, blueberries from Mike's hometown in Michigan, and a break in the hot spell, so it's the perfect time for crisp!

Because our Belle needs gluten-free, I adapted a recipe from Betty Crocker:

Gluten-Free Blueberry-Peach Crisp

Makes 1 9×9 pan

2 pints blueberries

4 ripe peaches (peeled)

3/4 cup packed brown sugar

1/2 c  plus 1 T Gluten-Free flour:

our all-purpose mix= 3 parts brown rice flour, 3 parts potato starch, 2 parts sweet sorghum flour, one part almond flour

1 C gluten-free oats

1/2 cup butter or margarine, softened

1 t vanilla

1/2 t cinnamon

1 T white sugar

Heat oven to 375 degrees; grease bottom and sides of pan.

Mix together 1T flour, 1 T sugar, cinnamon and vanilla in medium bowl; very gently add and coat blueberries. Turn out blueberry mixture into pan. Add peaches, sliced into eighths.

Mix remaining ingredients and sprinkle over fruit. Bake for about 35 minutes, until topping is brown and peaches are soft when pierced with a fork. Serve warm.

Li'l Buddy made some Andy-Goldsworthy-inspired art; I'm not kidding, the kid actually asked for Goldsworthy books for Christmas. He left his bike out in the rain by mistake, but when he saw the print, he ran for the camera, while Little Belle bravely shielded the driveaway with her body.



August 11, 2011 by Knitcircus

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