Last year, my peach tree produced about a dozen peaches. This August, it went mad and produced about 300 peaches. I had several days with a kitchen counter that looked like this:
I parboiled, peeled and froze a lot of peaches. I made jam. I made salsa. I took peaches to work. I ate peaches for dessert. I made peach pie. I think I started to look like a peach.
Now, it’s winter and peach crisp sounds like it will hit the spot. I’m going to serve it with caramel sauce because I love caramel, and use almond flour to make it gluten-free.
Peach Oatmeal Crisp (gluten-free)
- 2 cups peaches
- 1/2- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cornstarch, with enough water to make it runny
- 2 tablespoons lemon juice
In an 8 x 8 pyrex dish, put the peaches and brown sugar, sprinkle the cinnamon over top, and stir in the cornstarch/water mixture. Sprinkle the lemon juice over top to prevent the peaches going brown.
Put the following in a bowl, and rub it together with your fingers. Then sprinkle over the peaches and put in the oven for 20-30 minutes at 425F.
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup almond flour ( I make mine by processing almond in my Magic Bullet)
- 1 /2 teaspoon salt
- 6 tablespoons cold butter
My husband enjoyed his peach crisp with ice cream. I am a bit of a hedonist, so I made caramel sauce and had that AND a wee dollop of ice cream on mine.
Caramel Sauce:
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup cream
Bring butter and sugar to a boil. Lower heat to medium and add cream, stirring constantly. Allow to cook for a couple of minutes, until thick.
Did you like this? Any suggestions?