Peach Crisp

I mentioned Peach Crisp made with gluten-free oats last week.  This is a quick and easy recipe to whip together.  Served warm with ice cream over top, this recipe will quickly become a family favorite.  As peach season wanes away, and apple season begins, you can use the same recipe, but use apples in place of the peaches.

The recipe I use is from the Better Homes and Gardens Cookbook from 1982:

Peach Crisp
1/2 cup gluten free quick cooking rolled oats  (I use Bob's Red Mill)
1/2 cup brown sugar
1/4 cup gluten free all purpose flour  (I use Bob's Red Mill)
1/2 tsp. cinnamon
1/4 cup butter
2 - 2 1/2 pounds of peaches
2 TBSP sugar

Pre-Heat oven to 350*

Combine oats, brown sugar, flour, cinnamon, and a dash of salt.
Cut butter into mixture until the mixture resembles coarse crumbs, set aside.  Peel, pit, and slice fruit to make 5 - 6 cups.  Place fruit in a 10 x 6 x 2 inch baking dish.  Sprinkle with granulated sugar, and sprinkle crumb mixture over all.

Bake in a 350* oven for 40-45 minutes.

Serves 6.