I prefer fresh peaches off the tree, but the late snow may have put a damper on this year's peaches.
Too soon to tell......
This takes 30 minutes in a toaster oven or 3-4 hours in a slow cooker. Which would you choose?
I found the original recipe here: Peach Crisp in the Slow Cooker I modified it to suit my tastes/needs.
- 1 cup brown sugar
- 1 cup quick oats
- 1/2 cup white rice flour
- 2 TBS gelatin
- 1/2 tsp baking soda
- 1/4-1/2 tsp salt
- 1 tsp. cinnamon
- 1/4 cup butter, softened + extra to butter crock (or coconut oil)
- 2 large (20 oz) cans peaches, drained well. I prefer the juice sweetened over corn syrup.
Serve warm with ice cream or whip cream for dessert or with milk for a snack.
See ya in the Gumbo
Gluten Free Wednesday