It’s beginning to look a lot like…Peaches! If
you’re not in a part of the country where
peaches are in season, don’t despair; they’re on their way. Here’s
one way to enjoy the bounty of the
summer, with no gluten and almost a third of the sugar of traditional
peach
cobblers.
Gluten-Free Reduced
Sugar Oatmeal Peach Crisp
6 c. fresh, peeled ripe peach slices (or about 6 – 8
fresh
peaches. Frozen or canned will work,
too)
1 c. Splenda brown sugar blend (or ½ c. regular
brown sugar
& ½ c. baking Splenda, mixed well)
1 T. lemon juice
1 ¼ c. brown sugar blend
¾ c. GF oats (quick cooking or regular)
1 t. cinnamon
1 stick cold butter
Preheat oven to 350 degrees F.
Butter a 9" X 9" glass or stoneware baking dish.
In a large bowl, toss peach slices
with 1/2 cup brown sugar, 1/4 c. flour and lemon juice and arrange in
prepared
baking dish. Set aside.
Combine 1 cup GF flour, 1/2 cup brown sugar, oatmeal and
cinnamon in the bowl of a food processor, and pulse until blended.
With the food processor running, add cold butter a few
pieces at a time. Mix until butter is fully incorporated and mixture
looks like
big crumbs. (If you don’t have a food
processor, use a pastry blender or even 2 sturdy forks.)
Spread topping over peaches and bake
in preheated oven for about 30 minutes, or until liquid starts bubbling
up and the
topping is browning. Let sit for at
least 10 minutes before serving. This
goes great with vanilla ice cream!
How to Ripen Peaches:
Peaches are at their best when they
are juicy and ripe, fresh from the tree.
Not all of us have that luxury, however, so if your grocery store
peaches are less then ripe, you can help
them along. Place a banana in a brown
paper bag. Add up to 4 peaches. Fold the top
of the bag down loosely and let
sit on your counter overnight. By
morning, the peaches should be pliable.
If some are much softer than others, take the ripe ones out and
leave
the harder ones in the bag for a little longer.
Bananas release a gas which helps
to speed along ripening.
