If you can get your hands on some late-season peaches…you really should try this recipe (or your version of it)! And I strongly suggest serving it to your loved ones warm with a scoop of vanilla ice cream…doesn’t have to be a huge scoop even! This is one of those sweet treats that is warm and cold, crunchy and mushy, sweet and not-so-sweet. I, myself am not a huge dessert eater. But this? …just delicious! Perfect for the last weekend of August.

This dish fits well into our healthy but oh-so-yummy POV since there is little added sugar, has a good amount of whole grains and nuts, full of fresh fruits, AND…a little bowl is very satisfying! Now it does have a fair amount of butter in it (about 1 tablespoon per average portion)…but I haven’t figured out how to reduce it without changing the quality of the crumbly goodness. I prepared this recipe using gluten free flour and coconut sugar…but this would come out just as well using traditional all-purpose flour and white/brown sugar; it is up to you. Enjoy (I hope you can find some gorgeous peaches!)!

Peach – Raspberry Crumble

ingredients:
1+1/2 pounds ripe (yet firm) peaches
12 ounce package red raspberries
1 tablespoon coconut sugar
2 tablespoons ginger jam (or peach, apricot)
1 tablespoon lemon juice (fresh, if possible)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)

6 tablespoons cold UNsalted butter
3/4 cup gluten-free oats
3/4 cup gluten free all-purpose flour blend
1 teaspoon lemon zest, finely grated
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon xanthan gum (**only if using gluten-free flour)
3-4 tablespoons sliced almonds

directions:

• cut the cold butter into a small dice; return to refrigerator ‘til ready to use
• preheat oven to 375
• butter a 1+1/2 quart ceramic or glass baking dish
• pit and slice the peaches (for a softer texture, cut a bit smaller)
• put fruit into a large bowl, and add next 5 ingredients; stir gently together; set aside to get the juices flowing

• in a separate bowl, whisk together the rest of the ingredients EXCEPT for the butter, and almonds
• then add the cold butter to the flour-y mixture; toss to coat the butter w/flour. then use your fingertips to ‘cut’ the butter and flour mixture together ‘til the mixture is crumbly and looks like coarse meal
• stir in the almonds
• now pour the fruit and juice into the prepared baking dish
• scatter the oat-flour crumbly mixture over the top of the fruit
• place the baking dish onto a sheet pan (just in case the juiciness bubble over the sides!)
• place in oven and bake for 35-45 minutes ‘til juices begin to bubble around the edges and the crumbs are beginning to brown (should they start to brown too early, just lay a piece of aluminum foil over the top)
• remove from oven, and let set for 5 minutes (just enough time to grab some bowls, spoons, AND the ice cream)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen