Sunday, September 26, 2010

Raspberry Peach Crisp

One of the biggest comfort food desserts for me is fruit crisp.  My mom made apple or peach crisp all the time in the fall, it was probably one of the most common Sunday evening desserts that I had growing up, and its really easy to make, so it has become on of my favorite Sunday evening desserts to make.  My boys have not yet realized the love of baked fruit, but my husband and I can nearly polish off an entire pan of crisp on our own, so maybe its good that the little ones aren't fighting us over it yet. :)  The beauty about crisps is you can use whatever fruit you have on hand...I usually use apples or peaches, but will add in blackberries or raspberries when I have them on hand, like tonight.

Raspberry Peach Crisp

3 large peaches, peeled and sliced
1 cup raspberries
1 cup sugar
1/2 cup gf oat flour (or brown rice flour, if you don't have oat flour)
1/4 cup brown rice flour
1/2 cup gf rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup dairy free margarine (such as Nucoa or Blue Bonnet Light)

Directions
1. Preheat oven to 375 degrees.Arrange fruit in 8 x 8-inch baking dish.
2. Combine the sugar, flours, oats, cinnamon, and nutmeg in a bowl; mix well.  Cut in margarine until crumbly.
3. Sprinkle crumbs over fruit. Bake for 40-45 minutes or until fruit is tender.

This post is featured on Seasonal Sunday.

1 comment:

  1. This sounds lovely! Raspberries and peaches...what a lovely idea AND no nasty starches and xanthan gum! I will definitely try this!

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