Gluten Free Peach Crisp

The farmers market near me has some of the best peaches I have ever had! But, sometimes that means you shamelessly buy more than you could ever eat before they go bad! That’s where this crisp came in handy!!

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I made & froze the base until I needed a quick dessert for 2.

Then just thawed the peaches, made the topping & threw it in the oven!!

 

What I used:

2 white peaches, diced
1 TB. Brown Rice Syrup
1 TB. Maple Syrup
1/2 tsp. Cinnamon
1/8 tsp. Ground Cloves
1/4 tsp. Nutmeg
Dash of Cardamom

 

For the peaches, place in Pyrex or other baking dish. Pour syrups & spices on top & mix thoroughly. Place lid on & stick in fridge. Even if you’re not freezing first like I did, you still want the peaches & spices to have time to do their magic! Leave for 3+ hours.

 

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Topping:
1/2 c. Bob’s Red Mill Gluten Free Rolled Oats
1/4 c. Bob’s Red Mill Gluten Free Baking Flour
1/4 c. Brown Sugar
1/4 c. Butter, cold-ish
2 TB. Pecan pieces
Pinch of Pink Himalayan Salt
Pinch of Cinnamon
Dash of Nutmeg
Dash of Cloves

 

Cut flour, sugar, butter, salt & spices until evenly crumbled. Fold in oats & pecan pieces.
Scoop on top of peaches until completely covered.

 

Bake at 350 until topping is light brown, about 30 minutes.

 

For presentation, I scooped into martini glasses. πŸ™‚

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