Sunday, July 14, 2013

Gluten Free Peach Crisp


We loved the apple crisp so much we decided to try it with my canned peaches.  It is quite delicious!



Gluten Free Peach Crisp

2 quarts canned peaches (or 2 large cans peaches in fruit juice only)
1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter

 Mix  together maple syrup, cinnamon, pecans and oats in medium bowl.
Cut in butter (you may have to use your hands...just break it up the best you can.) 
Drain peaches and reserve juice for another use.  Spread into bottom of 9x13" baking dish.
Top with oatmeal mixture (you made need to 'recrumble' a little.)
Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown.  If you find yours does I would suggest covering with foil for 1/2 of the time.
Serve right away with vanilla ice cream or whipped cream.  This crisp does not stay crispy overnight.  My family still loves it the next day anyway.  


4 comments:

  1. I love the crisp topping. So versatile for many fruits :)

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    Replies
    1. Absolutely!! I may do it with our wild black raspberries next!

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  2. Never thought to do this! I think I have most the ingredients in my cupboard too! Will be trying this one!

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  3. Nothing better than a warm crisp!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

    ReplyDelete

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