It’s officially summer where fresh fruit is bountiful in our local farmers’ markets. I recently found myself buying more fruit than I could possibly enjoy before it over-ripened and spoiled. With an abundance of peaches, apricots, nectarines and berries of all kinds, I find that a great way to use up these sweet delicious fruits is by making a fruit crisp or crumble.
In my quest for a great crisp, I found a delicious recipe from the Family Chef, which I ended up modifying to make a dessert for my gluten-free friends. Here’s how mine turned out:
- 1/3 cup sorghum flour
- 1/3 cup almond flour
- 1/4 cup steel-cut oats
- 1 Tbls flaxseed meal
- 1/4 cup organic sugar
- 1/8 cup organic shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 6-8 Tablespoons melted unsalted butter or ghee
- Mix all topping mix ingredients together and set aside
- Preheat oven to 375
- Grease a 2 to 2-1/2 quart baking dish with butter or ghee
- Rinse and cut up fresh fruit, approximately 4 cups (I used pears, apricots and blueberries)
- Toss fruit with the juice of one lemon and pour into buttered baking dish (can add a few tablespoons of maple syrup if the fruit is tart)
- Sprinkle topping mixture over the fruit
- Bake approximately 35 minutes at 375 degrees until topping is lightly browned and the fruit mixture is bubbling.
Feel free to experiment with the topping mix. Rolled oats, chopped nuts or other types of gluten-free flours are options to try. I found that steel-cut oats were a little chewy though my guests still enjoyed the dessert.
This type of dessert is great for the novice baker, as the fresh fruit is the true star of the show. Experiment for yourself and see what happens! I’m looking forward to trying Amy’s gluten-free flour mixture with the rest of my summer fruit desserts.