When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Wednesday, August 1, 2012

Summer fruit crisp (gluten and dairy free)

The baskets and baskets of plump, juicy peaches have been calling me at the market lately.  So have the pints of blueberries that are just bursting with flavour.  And when I bring the two beautiful fruits home and set them on my counter, they call to me to bake something delicious with them.  I listened to them today and created this summery, not-too-sweet peach and blueberry crisp; it was so simple to make and the result was so good that I need not say anything more about it.  Just make one yourself and you'll see.  :)

Peach Blueberry Crisp
(inspired by several fruit crisp recipes in Elana Amsterdam's Gluten-Free Almond Flour Cookbook)

For the fruit filling:

1 1/2 cups fresh or thawed frozen blueberries
4 - 5 peaches, peeled and sliced
1/4 cup unsweetened, pure apple juice
2 tbsp arrowroot powder

For the crisp topping:

1 cup blanched almond flour
1 cup pure, gluten-free oats
1/4 tsp sea salt
1 tsp cinnamon
1/4 cup coconut oil, melted
1 tsp vanilla
1 tbsp pure maple syrup

Preheat oven to 350 F. 

In a medium sized bowl, whisk together the apple juice and arrowroot powder until well-combined.

Peel and slice peaches. (To peel peaches easily, plunge them into a pot of boiling water for a few seconds, then remove them with a slotted spoon and place them immediately into a bowl of icy cold water.  The skins will then come off effortlessly when you rub them gently with your thumbs.)  Add peaches and blueberries to apple juice mixture and stir gently to coat the fruit.  Pour fruit mixture into an 8x8 inch glass baking dish or a deep pie plate.

Combine the almond flour, oats, sea salt and cinnamon in a mixing bowl.  In a smaller bowl, whisk together melted coconut oil, vanilla and maple syrup.  Pour wet ingredients into dry ingredients and stir until mixture is blended and crumbly.  Sprinkle the topping over the fruit in the baking dish and cover with aluminum foil.

Bake for 30 minutes.  Remove foil and bake crisp uncovered for another 20-30 minutes, or until topping is golden brown and fruit juices are bubbling at the edges.  Let the crumble cool for 30 minutes, then serve warm, topped with a little scoop of dairy-free vanilla Coconut Bliss (or real vanilla ice cream if a dairy sensitivity is not an issue).

Summer in a bowl.  Delicious!

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