Georgia Peach Crisp.

One thing I love about living in the state of Georgia is in the summer the peaches are in abundance and super cheap. I love peaches all ways: plain, grilled, baked or even in a salsa. One of my favorites is my Great Grandmother’s peach pie my Mom used to make, my Mom is a fantastic pie baker. Since we cannot all eat gluten I have not baked a pie in SO long. It is rather depressing. I am not ready to attempt a gluten free pie crust for fear it will flop and add to my disappointment. So I opted to make a really crispy peach crisp. It hit the spot and satisfied all our “pie” cravings. The topping is very crispy and the inside is creamy and warm. I hope you enjoy it.

Georgia Peach Crisp

photo-53

Ingredients:

filling.

  • 8 peaches, sliced
  • 1/4 c. raw sugar + 1/2 t. molasses (makes homemade brown sugar)
  • 1/2 t. kosher salt
  • 1/4 c. gluten free all-purpose flour or regular if you are no gluten free
  • 2 heaping t. cinnamon
  • 1/4 t. nutmeg

topping.

  • 1 1/4 c. old fashioned oats (could use GF or regular)
  • 1 c. gluten free all-purpose flour or regular if you are no gluten free
  • 1 c. raw sugar + 1 T. molasses
  • 1 t. cinnamon
  • pinch of all spice
  • 1/2 t. kosher salt
  • 3/4 c. almonds, roughly chopped
  • 1 stick organic unsalted butter, really cold – cut into chunks

Preparation:

  1. Preheat the oven to 350
  2. Lightly butter an 8×8 dish and set aside
  3. Mix together your topping ingredients, all except the butter
  4. Add the butter and use your hands or a pastry cutter to work the butter into the dry ingredients. I found my hands the easiest to use. Keep mixing until you cannot see chunks of butter anymore
  5. In a large bowl, mix all of the filling ingredients together gently. Peaches tend to fall apart, so be careful when mixing. Make sure all the peaches are coated evenly
  6. Pour the peaches into your glass baking dish. It doesn’t need to look pretty, just evenly divided out
  7. Slowly add the topping, pressing it down firmly. Make sure all the sides are covered and you cannot see the peaches
  8. Bake uncovered for  40-50 minutes. It all depends on your oven. I would start checking at 40 minutes, mine took 45 minutes. You know it is done when you top is lightly browned and you can see the peaches bubbling out (SO GOOD!)
  9. Serve it with vanilla bean ice cream or eat it alone. Enjoy!

*TIP* place a baking sheet on the rack under your peach crisp. Some of the peaches will most likely bubble out and this will save it from smoking at the bottom of your oven!

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