Peach Crisp

Peach Crisp! You got it!



Whats left of it..........now it's all gone!




Peach Crisp (Gluten-free)

Enough ripe peaches to fill a pie plate or casserole dish halfway to the top.....slice the peaches into bite size pieces. Drizzle fresh lemon juice on top of the sliced fruit. Sprinkle 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon on top of fruit. Stir in 1 heaping tablespoon of tapioca pearls or one tablespoon tapioca flour (gluten-free). This helps the juices to congeal. In a separate mixing bowl, stir in enough oats (I used Bob's Red Mill gluten-free)* to generously cover the top of the crisp. At least two or three fist fulls. 1/2 cup sugar, 1/4 teaspoon cinnamon, one teaspoon vanilla extract, 1/4 cup tapioca flour, 1/3 cup brown rice flour.....and last but not least, 3/4 cup butter, melted. Stir all ingredients together and spread over the top of the fruit. Bake at 350 F for at least half an hour. Turn oven off and let sit in warm oven until ready to serve. Pairs well with vanilla ice cream or whipped cream.

It won't last long once you take it out of the oven. (big smiles)

*note, when you search for gluten-free oats on Bob's Red Mill website, you won't find them, but they do carry them in the store, at Whole Foods.