Peach Currant Crisp with Almond Crumb Topping
Peaches, I just love fresh peaches! My neighbor, Bob, went to his brother-in-laws last week and came home with a wheel barrel load of fresh peaches. He gave a box of them to me, so thanks for the peaches Bob! I assumed this late in the season peaches would be done, so this was a pleasant surprise. They needed to be used very soon since they were ripe when I got them. They were literally bruising before my eyes. One hour they were sorted for cleaning and use, the next hour a few more would show their age. My husband couldn’t decide if he wanted a crisp or a cobbler so I made a quick Peach and Currant Crisp with an Almond Crumb topping. It was delicious and easy to make Gluten Free. I have currants in the freezer from a bountiful harvest this spring so I thought I’d use a few in this dish. If you don’t have currants a handful of red raspberries will do. It’s nice to pair a little burst of tartness with the fresh peaches. Some of the remaining peaches were put in the refrigerator to stop the ripening process while the rest of the peaches I sliced and froze for later use. It will be nice to have a semi-fresh peach dessert this winter.
Peach Currant Crisp with Almond Crumb Topping
6-8 cups sliced peaches
1 tablespoon lemon juice
2 Tablespoon sugar
2 Tablespoons tapioca
1 Tablespoon almond extract
½ cup fresh currants or a handful of fresh raspberries
Preheat oven to 350°
In an 8-inch square baking dish fill the dish two thirds full with sliced peaches. Add lemon juice, sugar, tapioca and almond extract; stir to coat peaches. Sprinkle currants or raspberries evenly on top. Set aside.
Almond Crumb Topping
2 Tablespoon butter
2 tablespoons brown sugar
½ cup flour*
½ cup old fashioned oats*
½ cup sliced almonds
1 Tablespoon extra virgin olive oil
Place butter, brown sugar and flour in a medium bowl; using a fork cut butter into flour and sugar mixture until it resembles coarse sand with pea’s size lumps in it. Add oats and almonds; stir. Add olive oil and mix until incorporated; it will now have more pea size lumps in it. Sprinkle evenly over peaches.
Place in middle of preheated oven and bake for 45 minutes or until juices are bubbling, the top is golden brown and it smells simply divine.
Let cool and serve it warm, at room temperature or cold from the fridge. I like it cold and my husband likes it warm with ice cream
*to make this a Gluten Free recipe substitute the flour with a Gluten Free flour I like Bob’s Red Mill All Purpose Flour. Substitute the oats with Gluten Free Old Fashioned Oats
