Gluten-Free Peach Crisp Recipe

First things first. If you haven't checked out Gluten-Free By Bay's recipe round-up for her food allergy friendly blogging festival: Cooking For Karina, buzz on over and savor the flavors (not to mention a fun cooking video from Freshtopia featuring marinated spagini- yes, you heard me right. And Darling, I have to get one of those julienne peelers, uh, like, yesterday!). I am quite honestly overwhelmed and more than a little embarrassed by the attention.

So here comes a great big goddess smooch to Isaiah, and everyone who shared their wonderful recipes. Thank you all. You're the best. I love you.

You know that, right?

In the meantime, your plucky goddess at large has been attempting to conjure egg-free sugar-free drek- er, I mean, delicious food- in her tiny blue-tiled cocina and tossing said drek into the trash left and right, developing quite an aim despite her gloomy disposition. She shoots- she scores!

In fact, the greenbacks spent on the alternative flours, gluten-free casein-free mixes, allergen-free chocolate chips and organic bananas could have bought a lovely bottle of Veuve Clicquot. [And don't believe what they tell you about subbing eggs with bananas in a chocolate recipe, Babycakes, unless you have a taste for gummy brownies that have a faint but distinct Essence of Baby Food aftertaste.]

But in every third act there's a moment.

You know, that pregnant pause where our bruised but glistening heroine turns (sweaty, emotionally sore, with soy-free chocolate smears adorning her apron) and tucks an errant wisp of hair behind her left ear as she squints into the radiating oven, inhales cinnamon-laced peachy goodness and senses deep in her fragile loyal heart she's got a winner.

This summery vegan treat is so luscious your gluten-eating wiener-chomping friends will scrape their plates shiny clean and beg for more. They will. Promise. So you may as well make two. One for them.

And one for you.

Peach Crisp- A Gluten-Free Recipe

Oats and sugar cane came up totally negative on my food allergy blood tests so I decided to take the plunge. [For more info on why celiacs can now eat oats see Reader Comments below.] This recipe is based on a Cranberry Apple Crisp recipe from my pre-celiac non-GF cookbook Cooking by the Seasons.

First:

Pre-heat the oven to 350 degrees F. Grease a 9-inch pie plate with Spectrum Organic Shortening.

Combine in a bowl and set aside:

3 cups organic sliced peaches- ripe, please [frozen, partially thawed is fine]
A drizzle of agave syrup, as needed, for your taste buds

In a large clean bowl stir together till moistened:

1/2 cup certified gluten-free rolled oats - I used Lara's Rolled Oats
2-3 tablespoons organic gluten-free vanilla rice or hemp milk, as needed

Set aside for ten minutes.

Add to the oats:

1/2 cup gluten-free casein-free baking mix or pancake mix [I used Namaste Muffin Mix]
1/2 cup organic light brown sugar
1 teaspoon ground cinnamon

Stir to mix.

Add dabs of:

3-4 tablespoons Spectrum Organic Shortening or your favorite vegan buttery spread

Rub the oat/flour mix into the shortening between your palms until the mixture gets crumbly and moist. If you by chance need another tablespoon of rice milk to moisten the mixture, go ahead and add it.

Pour the peaches into the pie plate. Top with the crisp and crumble topping.

Bake in the center of a hot oven for about thirty to forty minutes, until the crisp is bubbling and golden brown, and the peaches are tender and not too soft.

Cool a bit; serve warm.

Serves about 5-6; less for big appetites.

Try not to lick the empty pie plate.

Okay. If no one's looking, Darling, go ahead. Lick.

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