Homesteader Peach Crisp-Gluten Free
Sometimes I just cannot wait for the fresh peaches we grown here in Washington to make my favorite peach crisp. I grew up on a small farm in the Yakima Valley, and among other things, we grew organic peaches, plums and apricots. When the backyard smelled sweet and the braches would begin to hang a bit lower each day, it was time to begin enjoying the bounty of our beautiful trees. On warm summer evenings, we would peel a giant peach, slice it into a bowl and cover with just a bit of heavy cream. This remains one of the simplest and most decadent desserts to be enjoyed. With my grandparents Duke and Edith I was christened a “sinkie”, a person who eats over the sink what is fresh in from the garden without wasting a clean dish. We would stand around the sink in a small, dedicated group, quietly peeling and consuming the most beautiful, fresh food I have ever laid eyes on.
I love food. Not just eating delicious food, but the research, preparation, planning, and care that go into preparing meals for either yourself or your family. It is a lovely art form and when we incorporate foods we grow into the process, the end result is that much more satisfying. However, there are those times that fresh fruit is not available, or we need to use some of what we canned the previous year and make room on the shelves for what is quickly ripening in our gardens. This is my version of my favorite peach crisp, which I have made gluten free so I am able to enjoy as much of it as I would like. I hope you enjoy this as well, and make some wonderful sinkie memories with your loved ones as well!
Preheat oven to 350*
6 cans of sliced peaches in light syrup (15 ounces each) drained well and poured into a greased 13×9″ baking dish
1/4 water, pour evenly over the top of the peaches in the baking dish
In a mixing bowl blend the following together, and cut in the butter:
1 1/2 cups rolled oats- certified gluten free
1 cup lightly packed brown sugar
1 1/2 cups gluten free all purpose baking mix (click for link to my recipe for this)
2 t. ground cinnamon
1/4 t. nutmeg
Dash of salt
3/4 cup cold butter, cut into small cubes.
Blend the oats, brown sugar, baking mix, cinnamon, nutmeg and salt in a medium mixing bowl well. Add the butter and cut into the dry mixture well until is resembles crumbs and is in small pieces. Pour
over the top of the fruit and bake for 40-50 minutes depending on your oven. The crisp is done when it bubbly around the edges and the oat mixture is turning golden on the top. Cool a bit before serving and enjoy with a scoop of vanilla ice cream. This also tastes wonderful the next day in the morning with a cup of coffee.
Happy Baking! Hugs-Tanya 🙂