Peach-Pear Crisp

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!

noid-pear-peach-crisp-017

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

Peach-Pear Crisp

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.

Do you have a favorite and fabulous recipe you’d like to have featured on our site?  Use our easy guest form and let us take care of the rest!

Comments

  1. sippitysup says

    Gluten certainly seems to be a problem with many people these days. Do you think it's something in the air that has caused this sudden problem, or maybe it's finally understanding the relationship between food and health better. Either way I am glad you have a dessert to love again. GREG

  2. Patti Londre says

    Boy, you sure got me in the mood for a crisp. Today was the FIRST overcast morning in autumn here in LA, suddenly my cravings for such a great dessert kicked in. Thanks for the lovely post and easy recipe. Your food photography is luscious.

  3. Gluten free boy says

    This recipe is delicious but I would suggest using Grandpas Kitchen gluten free flour mix. I have found this to be the best gf flour on the market. I put their website to check them out or their email to ask them questions.

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