Friday, August 14, 2015

Fresh Peach-Blueberry Crisp

Recently, my family went on vacation to one of my favorite places – Kiawah Island, South Carolina! And my favorite souvenir from the trip was a bushel of fresh peaches!

That’s right! As we were driving through the southeastern United States we came across a peach stand with bushels and bushels of peaches! And I really think it’s pretty much impossible to turn down fresh peaches.

There are so many possibilities with peaches! Personally, I love just eating plain, fresh peaches. They taste COMPLETELY different than canned peaches. I honestly don’t know if they’re the same fruit.

But one of my favorite ways to use fresh peaches is by making a peach crisp! So that’s exactly what I did!

I wanted to make a very healthy peach crisp – mainly so that I didn’t feel guilty for eating it at breakfast.

So I made it completely sugar-free (using only a little bit of Splenda). I think the peaches are sweet enough on their own and don’t need much sugar.

Also, I made the peach crisp gluten-free for all of my friends with dietary restrictions. I did this by using oat flour in the recipe. To make oat flour, just pulverize gluten-fee rolled oats in a food processor.  (If you don’t have any dietary restrictions, feel free to use regular, all-purpose flour or whole-wheat flour).

Also there are only two tablespoons of butter in the entire recipe! It just goes to show that the fresh peaches are delicious enough on their own that they don’t need a whole lot of sprucing up!

And as you see below, I put blueberries in the crisp, just because I had them on hand and I thought it gave the dish a nice color. But they’re not necessary recipe.

(If you don’t have access to fresh peaches, you can substitute frozen peaches for the exact equivalent. And you don’t even need to that the frozen peaches.)

Fresh Peach-Blueberry Crisp

For the filling
  • 5 cups sliced peaches, frozen or fresh (about 5-6 medium peaches)
  • 1 pint fresh blueberries (if you don’t like blueberries, you can omit)
  • 2 Tablespoons gluten-free oat flour (or all-purpose flour or whole-wheat flour)
  • 1 tablespoon Splenda
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
For the topping
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Splenda
  • 1/2 cup rolled or old fashion oats (make sure they’re gluten-free oats if you need the recipe to be gluten-free)
  • 1/4 cup gluten-free oat flour (or all-purpose flour or whole-wheat flour)
  • 1/2 teaspoon ground cinnamon

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease an 8-inch baking dish with non-stick cooking spray.
  3. Prepare filling: Combine peaches and blueberries with oat flour, Splenda, vanilla extract, cinnamon, salt, and nutmeg in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
  4. Prepare topping: Melt butter in microwave-safe bowl. Set aside. Combine Splenda, oats, oat flour, and cinnamon together in medium-size bowl. Stir in the butter. Evenly sprinkle topping over filling.
  5. Bake for 40 minutes or until the topping is golden brown. Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
  6. Serve dish warm, room temperature, or cold.
  7. Store leftovers in the refrigerator for up to 5 days.

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