Friday, August 17, 2012
Random Food Fridays - Gluten Free Peach Crisp
My dear friend, Miss Paula, is off the gluten. She says she feels much better for it, with several pounds released and a sharp decline in her acid reflux. Me, I say, "Pass the bread, and don't forget the butter!"
So often, when I bake a treat, Miss Paula cannot enjoy it with us. Every once in a while I try to whip up something we all can enjoy. This is one of those recipes and it came out great. If you don't want or need your finished product to be gluten free, you can use regular AP flour in place of Pamela's pancake mix.
By the way, Pamela's mix make fantastic pancakes!
Gluten Free Peach Crisp
8 cups fresh peaches that have been peeled, pitted and sliced
1 tbsp. lemon juice
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/2 cup sugar
2 cups old fashioned rolled oats
1/2 cup Pamela's Baking and Pancake Mix
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup cold butter
1 cup dry toasted sliced almonds (I like Trader Joe's)
Preheat the oven to 400 degrees.
Place the peach slices and lemon juice in a large bowl and stir. In a smaller bowl, combing the cornstarch, cinnamon and sugar, then stir this mixture into the peaches. (Mixing the cornstarch in with the sugar helps to prevent it making clumps when you stir it into the fruit.)
Butter a 9 X 13 inch bake pan. Spread the prepared peach mixture into the pan.
In another bowl, combine the oats, Pamela's mix, salt, cinnamon and sugars and give it a stir. Cut the cold butter into little chunks and add to the oat mixture. Combine the mixture by squishing it together with your fingertips. When it is well combined, stir in the sliced almonds.
Spread the oat mixture over the peaches and bake in the preheated oven for about 45 minutes.
Serve warm with vanilla ice cream. Yum!