Some summers the peaches are glorious.
And then there’s this year. I haven’t had an excellent peach or nectarine yet.
I bought a bunch a few times and they tasted ok, but not really flavorful. Some were cottony and mealy.
I used the cottony/mealy ones to make sauce — like applesauce only made with peaches (with a bit of cinnamon and a squirt of lemon juice). It was very good. We ate some and I used the rest for quickbread.
I used the sort-of-tasty ones for this peach crisp. This was perfect. Baking — plus some other stuff — brought out the best of the fruit.
And look how easy this dessert is!
Plus, it’s gluten-free, in case you need…
Gluten-Free Peach Crisp
Filling:
6 ripe medium peaches
2 tablespoons sugar
2 tablespoons minute tapioca
1 tablespoon lemon juice
Crust:
1-1/2 cups quick cooking oats
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter (margarine or solid coconut oil), cut into chunks
To make the filling: Lightly butter a baking dish. Preheat the oven to 400 degrees. Slice the peaches and place the pieces in the baking dish. Add the sugar, tapioca and lemon juice, toss the ingredients and let rest for 15-20 minutes.
To make the crust: Mix the oats, brown sugar, cinnamon and salt in a bowl. Add the butter and work it into the dry ingredients until the mixture is crumbly. Place on top of the fruit. Bake for 30-35 minutes or until the crust is golden brown.
Makes 6 servings