Blueberry Peach Crisp :: Gluten Free
Fresh, juicy peaches meet sweet plump blueberries and buttery, crispy topping for an end of summer treat that is *quick* to make and full of summer flavor!
Servings: 8 servings
Ingredients
- 3 cups fresh blueberries
- 3 cups peaches pitted & sliced (about 3 peaches)
- Juice of 1/2 lemon
- 1 tsp vanilla extract
- 1/4 cup organic pure cane sugar
- 3-4 TB organic cornstarch
- 1 cup white rice flour
- 1/2 cup softened butter
- 2 TB pure maple syrup
- 1/4 cup organic pure cane sugar<img src="http://ir-na.amazon-adsystem.com/e/ir?t=simmomrev-20&l=as2&o=1&a=B001TGZGAI" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /
Instructions
- Toss together the blueberries, peach slices, lemon juice, vanilla extract, 1/4 cup sugar, and corn starch right in your 9 inch pie plate.
- In a small mixing bowl combine the white rice flour, butter, maple syrup, and 1/4 cup sugar using a spatula - don't combine until super smooth - the point is for it to be a bit crumbly. Sprinkle this crumble mixture over the top of the fruit mixture in the pie plate.
- Bake at 350 degrees for 35 minutes. Cool for a bit before serving.