Gluten Free Vegan Living

Early summer reminds me of the fresh taste of a juicy peaches  and Blueberry Peach Crisp!  We don’t have peaches of our own, but we live just 20 miles from one of the best tasting peaches in the area.  We visit this little orchard often for fresh peaches to eat and bruised fruit for canning or freezing.

The following recipe is both Gluten Free and Vegan — with a perfect combination of blueberries and peaches.  Of course, living in huckleberry country, we would probably substitute huckleberries for the blueberries ….

Peach & Blueberry Crisp

6-10 Servings

4 heaping cups fresh peaches sliced thin (peeling optional)
1 cup fresh blueberries
1/4 cup maple syrup
2 tablespoons arrowroot
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of mace
1 tablespoon freshly squeezed lemon juice

Topping Mixture

1 cup gluten-free flour mix
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/3 cup coconut oil, melted

1. Preheat 375°F. Position rack in center of oven. Spray 9-inch deep-dish pie plate with cooking spray.

2. In large mixing bowl, toss peaches and blueberries with maple syrup, arrowroot, and spices until evenly coated. Stir in lemon juice. Pour fruit mixture into prepared pie plate. Set aside.

3. Prepare topping mixture: Combine flour, brown sugar, cinnamon, xanthan gum and salt in a small bowl; stir to blend. Pour in melted oil and stir until all dry ingredients are moistened. Break into small pieces with spoon. Apply topping mixture evenly over peaches and pat it firmly into place.

4. Bake in center of oven for about 40 minutes, or until bubbly and brown. Serve warm with vegan vanilla ice cream or yogurt. Store any leftovers tightly covered in refrigerator for up to three days.

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