This amount of crisp is pretty substantial on top of the small amount of fruit. If you like less crisp topping, don't be afraid to freeze the extra. You can whip up another crisp (or use it as a topping on muffins just prior to baking), and you don't even need to defrost it first!
Gluten-Free Peach-Blueberry Crisp
yield 3-4 servings
3 peaches, skinned and sliced (see note below)
1/2 c. blueberries
1/2 of a lime, zest and juice
1 T. brown sugar
pinch of salt
4 T. cold butter, cut into small pieces
40 g. (1/4 c.) almond meal
40 g. (1/3 c) amaranth flour (see note below)
50 g. (1/4 c.) brown sugar
35 g. (1/3 c.) rolled oats
a good handful (1/2 c. or so) walnuts
pinch of salt
pinch of cinnamon, optional
Mix all of the filling ingredients in a medium bowl and refrigerate for a few hours until ready to bake. You probably wouldn't need to do this, but it does draw out some of the fruit juices and lets the flavors mingle.
When ready to continue, preheat oven to 350, and butter a small casserole or other ovenproof dish of appropriate size. Transfer the fruit into the buttered dish. (I thought about baking in half pint canning jars
. That would be nice for portioned, and packable, desserts!)
Place the almond meal, amaranth flour, and brown sugar into a food processor (or if working by hand, mix in a small bowl). Pulse (or blend with a fork) to combine, then add butter and pulse several times until it is incorporated in even, pea-sized pieces. (If working by hand, use forks or your fingertips to work the butter in.) Add the rolled oats, walnuts and a pinch of salt to taste (and optional cinnamon), toss to mix well, and spread evenly over the top of the fruit.
Bake for 35-45 minutes, until the fruit is bubbly and the top is nicely browned. Serve hot, room temperature or cold from the refrigerator, preferably with vanilla ice cream.
Notes: You can make amaranth flour from whole grain amaranth by taking it for a spin in a coffee grinder or spice mill. It doesn't make it completely smooth like a purchased flour would be, but it is close enough for use in a crisp topping.
To easily "skin a peach," bring a pot of water to a boil and drop whole peaches in for 30 seconds to 1 minute. Remove the peaches using a slotted spoon to a bowl filled with ice and cold water. Submerge the peaches for at least a minute, and then the peels should slip right off.
Gluten free baking isn’t something I have to do for my own diet, but it is something I enjoy playing with, and alternative grains do have a wonderful flavor worth exploring. Working with crumbly things like crisps is a good match for odd, non-traditional flours, since gluten is what makes dough elasticized and structured and crisps do better without that structure. I've only tried a gluten-free pie crust once, and wasn't too pleased with the result, but fortunately I now know how easy it is to create gluten-free crisp toppings. The remainder of my summer will see trials for all kinds of fruit innovations since nearly any filling imaginable can easily be transformed into small but lovely fruit crisps. And I don't mind at all being the only one to eat them.