Gluten Free Peach and Blueberry Crisp with Spiced-Pecan Topping
2 oz (4 Tbsp) unsalted butter, softened; more for the pan
*3 oz. (2/3 cup) Gluten free flour
½ tsp. ground cinnamon
Pinch of salt
2/3 cup coarsely chopped pecans
3 cup (about 1 lb.) room-temperature blueberries, washed and drained on paper towel
3 medium peaches (about 1 lb), halved, pitted, and sliced ½ inch thick
¼ tsp. freshly ground nutmeg
Position a rack in the center of the oven and heat the oven o 375°. Lightly butter a 9-inch square metal or ceramic baking pan.
In a small bowl, combine the Gluten free flour, brown sugar, cinnamon, and 1/8 tsp salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg and 1/8 tsp. salt and toss this mixture with the fruit.
Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and topping is crisp and well browned, 45 to 50 minutes. Let cool slightly and serve warm.
*Gluten free flour mixture:
1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour.
Mix these flour formulas in the proportions given and use them to substitute cup for cup of all-purpose wheat flour.
Makes 3 cups
Peaches and Blueberries are both a good source of fiber, and Vit C. Peaches also have Vit A, Niacin and Potassium, while Blueberries have Vit K and Manganese