Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

May 12, 2013

Easy Peach Crisp - GF

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.
Blend everything together except the peaches. Mix half of the dry ingredients to the peaches and put in buttered baking dish or crock.  Sprinkle crumble over top of peaches. For the quick version, bake for 30 minutes at 350 degrees, no preheating required for a toaster oven.

Serve warm with ice cream or whip cream for dessert or with milk for a snack.

See ya in the Gumbo 
Gluten Free Wednesday

1 comment:

  1. I think I would pick the quicker version too. The aroma of this cooking for 3-4 hours would drive me crazy!

    Thank you for linking this week. I hope your peaches will be ok.