Monday, January 12, 2015
peach blueberry crumble (gluten free)
Why do I always get flustered knowing a gluten free guest is coming to the table? We had the sister missionaries over last night and one is gluten free. It's really not that difficult to come up with gluten free meals but I seem to freeze when it comes to desserts in particular. This is a FANTASTIC recipe! Everyone enjoyed it- and I love when I can turn fruit into a dessert for my family.
peach blueberry crumble, gluten free (adapted from Texanerin Baking)
1/2 cup oat flour (see below how to make your own)
6 tablespoons brown sugar
1/4 cup butter
1/2 cup rolled oats or quick oats
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons oat flour
1/4 teaspoon cinnamon
2 (32 ounce) cans peaches, drained or if fresh peaches are in season use them!
1 cup frozen blueberries or if you have fresh use them!
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a medium bowl, mix together the oat flour and sugar. Cut the butter into the mixture using a pastry blender or fork. Add the oats, cinnamon and salt and stir until combined. Set aside.
To make the filling, mix together the sugar, oat flour and cinnamon in a medium bowl. Add the peaches and blueberries and stir just until combined. Pour into your 9x13 pan. Place crumbles on top. Bake for 35 minutes until the topping is golden brown, crisp and the filling is bubbling.
Remove from the oven and wait 10 minutes before serving.
If not eaten on the first day, cover and store at room temperature for 1 day. You can also refrigerate up to 4 days.
To make oat flour, grind oats in a food processor or vita mix until flour like. For this recipe I blended a cup of oats and had about 1/4 cup left over.