Gluten Free Peach Crisp

 

Ingredients

FOR THE CRISP TOPPING

1 ½ cups all purpose gluten free flour blend (I used Better Batter)

¾ teaspoon xanthan gum omit if your blend already contains it

½ cup certified gluten free old-fashioned rolled oats See Recipe Notes for substitute

⅓ cup granulated sugar

1 tablespoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

½ cup packed light brown sugar

12 tablespoons  unsalted butter melted and cooled

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FOR THE PEACH FILLING

2 pounds fresh peaches (about 8 peaches) pitted and cut into 3/4-inch cubes

½ cup granulated sugar

2 tablespoons cornstarch

⅛ teaspoon kosher salt

½ teaspoon ground cinnamon

⅛ teaspoon freshly grated nutmeg optional

1 teaspoon pure vanilla extract

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Instructions

Preheat your oven to 350°F. Grease a 13 x 9-inch baking dish and set it aside.

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PREPARE THE CRUMBLE TOPPING.

In a medium-sized bowl, place the flour, xanthan gum, oats, granulated sugar, cinnamon, nutmeg and salt, and mix to combine. Add the brown sugar, and mix again, working out any lumps.

Add the melted butter, and mix to combine well. The mixture will be thick. Chill only briefly if at all loose or warm. Set the topping aside.

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PREPARE THE PEACH FILLING.

In a large bowl, place the peaches, sugar, cornstarch, salt, cinnamon, optional nutmeg and vanilla extract, and mix to coat the peaches completely in the dry ingredients.

Transfer the filling to the prepared baking dish and spread into an even layer. Place the baking dish on a rimmed baking sheet and place the baking sheet in the oven. Bake for 10 minutes to begin to soften the peaches.

Remove the baking dish from the oven and place on a heatproof surface. Scatter the crumble topping evenly on top and spread gently into an even layer on top. Break up any larger clumps of topping.

Return the dish to the oven and bake until the topping is golden brown (about 25 minutes). Remove from the oven and allow to cool for 15 minutes before serving warm.