There is nothing better than a big juicy peach! Sadly, this year, B.C. peaches are hard to come by but I found some Washington peaches that were fantastic. I've been eating them in my plain greek yoghurt with a bit of maple syrup and a dash of cinnamon and I'll tell you - its' delish! But yoghurt isn't a Sunday dinner dessert so thought I'd make a peach crisp. This recipe is a bit of a compilation of a couple of recipes that I've found but I wanted to make this gluten free. It's great for a quick dessert and it tastes so good with a giant scoop of ice cream!
Topping In a bowl, combine and mix together until crumbly 1 c. oats (use gluten free if you need) 2/3 c. b. sugar 1 tsp. cinnamon 1/2 c. melted butter 1/4 tsp. sea salt
In a separate bowl, gently stir together 5 large, ripe peaches, peeled and sliced 1 tbsp. cornstarch* 1 tsp. lemon juice 1 tbsp. sugar 1 tsp. vanilla 1/2 tsp. cinnamon *if my peaches are really juicy, I'll use the full amount. If the peaches aren't, I may not use cornstarch at all. I like my crisps to be juicy, almost syrupy so that it oozes over the ice cream)
Place the peaches into a greased baking dish and cover with the crumble. Bake at 350 for 20-30 minutes, until the peaches are bubbling out the sides and the topping is golden.
