Remember all of those pears I acquired? Well, I still had quite a few left after the jam-making session. I also happened to have a few Texas peaches that were past their prime. (Have you ever had a Texas peach? They don’t compare to the California peaches I find in the groceries, which are usually hard as rocks, somewhat mealy, and not nearly as fragrant. Texas peaches are so juicy that one bite will cause drips of juice to run down your chin, and their scent is so alluring. I’m sure California peaches taste this good in California, but here, I’ll take the fresh, local peach over a cold-storage peach any day.) I figured, what better way to use up some of this fresh produce than to try my hand at a fruit crisp.
Since going gluten-free, I’ve tried to bake several crisps. I must not have nailed down my ratios of baking mix to butter in past attempts, however, as the “crisp” just wasn’t, well…crisp. This version was inspired by an apple crisp created by Karina over at Gluten-Free Goddess. Her version was vegan (mine was not), and of course, used apples. I took cues from her ratios, however, and much to my delight, a happy, warm, inviting peach-pear crisp was born.
I have to tell you, I love fruit-based desserts. Crisps, crumbles, cobblers, pies…when done well, they are such a comforting, delicious, amazing creation. Apparently I was so happy with this version, that I ate nearly half. Half! Let’s not even consider how many calories that must have been. My rationalization? There was fruit in it, so it has to be healthy. And let’s not get into the discussion of the ice cream I served alongside it.
You can, of course, substitute other fruits for the peaches and pears. If you do, however, you may need to adjust your sugar levels accordingly.
For the filling:
4 small pears, such as Bartlett, peeled and sliced
2 peaches, peeled and sliced
1 ½ T dark brown sugar
¼ t cinnamon
For the crisp:
¾ c dark brown sugar
¾ c Pamela’s GF baking and pancake mix (or your favorite GF baking mix)
1 t ground cinnamon
2 T slivered almonds
4 T butter or shortening
Preheat the oven to 350 degrees. Grease a pie plate; set aside. In a medium bowl, toss the pears and peaches with the brown sugar, cinnamon, nutmeg, and salt.
In another bowl, combine the brown sugar, gluten-free baking mix, cinnamon, and almonds. Cut the butter into ½ inch cubes, and with your fingers, mix together until it forms coarse crumbs.
Add the fruit filling to the prepared pie plate, and top with crisp topping. Bake in oven for 35-45 minutes or until fruit is tender and crumble is golden brown.
Cool a bit on a wire rack. Serves 4.