Oh yeah, Fall is here! And there’s nothing better than the start of fall desserts – especially crisps and cobblers! What’s special about this one is that Alta, from the fabulous food blog Tasty Eats at Home, has created a delicious gluten-free version that will keep even gluten eaters happy!
To me, a baked fruit dessert is the perfect way to enjoy the bounty of fresh summer fruit. I love pies, crumbles, crisps, cobblers, you name it. However, since going gluten-free, I have been unable to enjoy these delicacies. I was determined to re-create something that would be enjoyable to everyone, gluten-intolerant or not! After several mushy, failed attempts, this recipe was the perfect balance of warm, sweet, fruit and a crisp topping – a perfect dessert! – Alta, Tasty Eats at Home
For the filling:
- 4 small pears, such as Bartlett, peeled and sliced
- 2 peaches, peeled and sliced
- 1 ½ T dark brown sugar
- ¼ t cinnamon
- Pinch nutmeg
- Pinch salt
For the crisp:
- ¾ c dark brown sugar
- ¾ c Pamela’s GF baking and pancake mix (or your favorite GF baking mix)
- 1 t ground cinnamon
- 2 T slivered almonds
- 4 T butter or shortening
Preheat the oven to 350 degrees. Grease a pie plate; set aside. In a medium bowl, toss the pears and peaches with the brown sugar, cinnamon, nutmeg, and salt.
In another bowl, combine the brown sugar, gluten-free baking mix, cinnamon, and almonds. Cut the butter into ½ inch cubes, and with your fingers, mix together until it forms coarse crumbs.
Add the fruit filling to the prepared pie plate, and top with crisp topping. Bake in oven for 35-45 minutes or until fruit is tender and crumble is golden brown.
Cool a bit on a wire rack. Serves 4.
What does it mean to be gluten-free anyway? Read more about this interesting topic gfresource.com.
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