Jenna has been eating gluten-free for many years; Jodi and I have joined our sister in the fight against gluten on our bodies in recent years/months. So, sometimes we think our palette is somewhat jaded. Are we so accustomed to eating GF that we think a pizza that resembles the taste of cardboard is actually good? Many gluten-free items are good now, and there are so many options, but at times it’s hard to get some of our favorites to taste like the real thing.

This past weekend was not only a success because we were all together {which is our most favorite times}, but also because we shared laughter and tears over a delicious, homemade gluten-free Peach and Blueberry Crisp. Whatever you want to call it – Peach and Blueberry Crisp or a Peach and Blueberry Crumble – it was a good one.

It’s sad to see summer near an end – so celebrate what’s left of it – and what’s left of summer’s ripe peaches.

Gluten Free Peach and Blueberry Crisp
recipe adapted from Ina Garten

For the fruit:

• 6 ripe peaches
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup gluten free all-purpose flour
• 3/4 cup fresh blueberries

For the crumble:

• 3/4 cup gluten free oats, ground
• 1/4 cup gluten free all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup (1 stick) cold unsalted butter
• 1/4 cup pecans, broken into small pieces

Directions:

• Immerse the peaches in a medium saucepan with boiling water for 30 seconds to 1 minute.
• Remove them and immediately set in cold water.
• Peel the peaches, slice them into small wedges, and place them in a large bowl.
• Add the lemon juice, sugar and flour. Toss well.
• Mix in the blueberries.
• Spoon the mixture into a pie dish.
• For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in a large bowl. With clean hands, gently break the butter apart and mix with the dry ingredients. Continue to blend the ingredients together with your fingertips to form pea-size crumbles.
• Sprinkle the crumble topping over the fruit in the pie dish.
• Top with pecans.
• Place the pie dish on a baking sheet and bake for 40-45 minutes, or until the top is brown and the crisp is bubbling.
• Serve warm with vanilla ice cream….or plain! So yummy.