Sweet, juicy peaches are best when they’re in season and purchased locally. They’re high in vitamins A and C and a good source of fiber. Whenever possible, purchase organic peaches, which are available frozen year-round. This recipe is excellent topped with dairy-free vanilla ice cream. For variation, substitute nectarines or apricots (or a combination) for the peaches.
2 tablespoons tapioca starch/flour or tapioca granules
4 cups peeled, sliced peaches
1 teaspoon pure vanilla extract
⅓ cup pure maple syrup
¼ teaspoon allspice
¼ teaspoon ground nutmeg
-Pinch of salt
½ cup gluten-free all-purpose flour blend of choice
½ cup packed dark brown sugar, coconut sugar or dehydrated cane syrup
½ teaspoon ground cinnamon
Pinch of salt|
¾ cup unsalted pecans or shelled pumpkins seeds, toasted in 350°F oven for about 10 minutes
½ cup certified gluten-free oatmeal or quinoa flakes
6 tablespoons butter or gluten-free, dairy-free alternative, chilled
1. Preheat oven to 375°F. Lightly oil a shallow 3-quart baking dish.
2. In a large bowl, stir together tapioca, peaches, vanilla, maple syrup, allspice, nutmeg and salt until well combined. Set aside.
3. To make the Topping, combine flour blend, sugar, cinnamon, salt, pecans (or seeds) and oatmeal in a food processor fitted with the knife blade. Pulse until ingredients are combined and nuts (or seeds) are chopped. Add butter and pulse until evenly mixed; there will still be clumps of butter.
4. Spoon peach filling into prepared baking dish and crumble topping evenly over the filling.
5. Place in preheated oven and bake until fruit is bubbling and topping begins to brown, about 45 minutes. Serve warm or at room temperature.
Each serving contains 173calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 7mg sodium, 31g carbohydrate, 2g fiber, 23g sugars, 2g protein, 18 Est GL.
TIP Go organic. Visit foodnews.org for the list of the Dirty Dozen and Clean 15 fruits and vegetables.