Monday, July 16, 2012

Blueberry Peach Crisp

A dollop of whipped cream makes this yummy, easy dessert suited to a sit-down company meal, but it's at home at picnic or barbecue, too. I make this with blueberries and peaches this time of year or with apples and cranberries in the fall.
Serves 8-10
For the topping:
1 cup light brown sugar, not packed
1½ cups Gluten-Free Pantry All-Purpose Flour or other blend (add 1 teaspoon xanthan gum and ½ teaspoon salt if not included in the blend)
1 teaspoon cinnamon
10 tablespoons unsalted butter, softened, or non-dairy alternative

In a food processor, combine ingredients and pulse until mixture resembles a coarse meal. Set aside.

For the Filling:
¼ cup sugar
2 ½ tablespoons potato or cornstarch
1 teaspoon cinnamon
½ cup orange juice
2 cups fresh blueberries, rinsed
1 ½ pound peaches, peeled and cut into 1/2 inch cubes (5 medium)

Preheat oven to 375 degrees.
In a large saucepan, combine all filling ingredients. Bring to a simmer, stirring until mixture has thickened slightly and blueberries and peaches are coated with liquid. Pour mixture into a 9-x-13-inch bakingdish and sprinkle with topping. Gently press topping into fruit mixture. Bake 35 to 40 minutes or until top is golden and mixture is bubbly.
Serve with a dollop of whipped cream or ice cream. 

-Beth Hillson Weekly Newsletter, July 10, 2012