Peach Crumble (Gluten and Dairy Free)

Mmmm – how awesome is summer produce?   We picked up some fresh Texas peaches at a roadside stand today today and I remembered this recipe that I have been wanting to try.  This recipe is from my all time  favorite cookbook  (you guys know what it is since I’m always gushing about it –  The Kind Diet by Alicia Silverstone) but has some modifications.

Yummo!

2 1/2 – 3 cups sliced fresh or thawed frozen peaches (organic is best)
1 cup blueberries (organic)
1 3/4 cups apple juice
2 tablespoons cornstarch
1 teaspoon lemon juice
2 teaspoons lemon extract
Pinch of salt

Topping:
3 cups rolled oats  (gluten free oats, if making this gluten free)
2 cups flour – Alicia recommends several flours such as barley flour, spelt flour, or brown rice glour.  I had some buckwheat flour on hand that I wanted to experiment with, so I used that.  Buckwheat, while it has the word “wheat” in it, is actually an entirely different grain and is gluten free)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup safflower oil
3/4 cup brown rice syrup
1/4 cup maple syrup
1 cup chopped pecans or walnuts (I didn’t have any on hand, so I omitted but I can see how this would be a yummy touch!)

  • Preheat the oven to 350 degrees.
  • Combine the peaches and blueberries in a 9″ square baking pan.
  • Reserve 1/4 cup of the apple juice in a small bowl, and heat the remaining 1 1/2 cups in a small saucepan.
  • Place the corn starch in a small bowl, and add in the reserved apple juice.  Let the corn starch mixture sit for about 10 seconds to dissolve.  Stir with a fork, and immediately whisk the corn starch mixture and melon juice into the hot apple juice, stirring continually to prevent lumps from forming.
  • Bring to a boil, then reduce the heat and simmer for2 minutes.  Turn off the heat, and add the vanilla extract and the salt.
  • Pour over the peaches and blueberries in the pan.
  • To make the topping, dry roast the oats, flour, salt, and cinnamon in a skillet over medium-low heat for about 5 minutes.
  • Heat the oil and syrups together in a separate pan, then pour over the flour mixture and mix well.
  • Stir in the nuts.
  • Crumble topping over the fruit, then cover the pan with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-25 minutes until the topping is golden and the fruit filling s bubbly.
  • Cool for about 30 minutes before serving.

Rating:  A+. OMG this was so yummy.  My taste buds are still tingling.  Just slightly sweet and a delicious summery dish with fabulous fruit flavors.  The buckwheat flour turned our very nicely  – this recipe makes a LOT of crust and I may want to add more fruit next time, just because I love peaches and blueberries!  I need a little extra TLC this week and this dessert is a special treat.  This is going to have to be a new “June dessert tradition” in my house!

 

 

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