Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, June 28, 2010

GFCF Blueberry Peach Crisp


Tis the season for berries! Years ago before my girls were born, my mom and I would go berry picking on a Saturday morning and spend the rest of the weekend baking and canning. Our favorite was blueberry lime jam. We made it for ourselves and gave it away as gifts, and there was nothing better on a cold winter day than to open up that jar of jam and with one whiff being whisked back into summer. One of these days when the girls are older we'll go berry picking and I'll show them how to make jam. Until then, they can help me bake. They really enjoyed this blueberry peach crisp and I really enjoyed the hint of lime, a wisp of memory of lazy summer days and canning with my mom.


6 ripe peaches
1 dry pint blueberries, rinsed
juice of 1/2 large lime
3 tbsp. brown sugar
1 tbsp. granulated tapioca
1/2 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger

6 tbsp. amaranth flour
4 tbsp. tapioca flour
3 tbsp. brown sugar
1/2 tsp. cinnamon
3 tbsp. melted coconut oil
6 tbsp. buckwheat hot cereal, uncooked

Preheat your oven to 375 degrees. Smear a baking dish with a little bit of canola oil, set aside.

Halve, pit and peel the peaches, slicing them into large wedges. In a large bowl toss the peach slices and blueberries with the lime juice. In a small bowl stir together the brown sugar through the ginger, add to the fruit mixture and toss to coat well. Pour the fruit mixture into the prepared baking dish.

In a separate bowl stir together the amaranth flour through the cinnamon. Add the melted coconut oil, stirring until the mixture resembles small peas. Add the uncooked buckwheat and toss. Pour this evenly over the fruit. Bake for 45 minutes, or until the topping is lightly browned and the fruit is bubbly. Remove from the oven and let cool a bit before serving warm. Serves 4.

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