Submitted by Joshna Maharaj
You can substitute virtually any flour for brown rice flours in this recipe. This is a versatile and reliably delicious crumble topping for any seasonal fruit. You can easily substitute apples or pears for the peaches. And when the fruit is ripe, the sweetness is magical all on its own.
Ingredients
1½ cups rolled oats
¼ cup brown rice flour
3 tbsp maple syrup
1 tsp cinnamon
¼ tsp salt
¾ cup cold butter, cut into small pieces, plus more for pan
4 medium peaches, pitted and sliced into ½-inch slices
1½ cups blueberries, fresh or frozen
2 tbsp brown rice flour
2 tbsp maple syrup
Method
- Preheat oven to 350°F. Butter an 8×8 square baking pan or casserole dish and set aside.
- In a medium bowl, combine oats, flour, maple syrup, cinnamon and salt and stir. Add butter and using your fingertips or a pastry blender, work butter into dry mixture, until little clusters form and mixture is homogenous. Set aside.
- In another medium bowl, combine peaches, blueberries, flour and maple syrup and toss together to coat fruit with flour. Transfer fruit to prepared pan and press down to flatten out slightly. Cover fruit with crumble topping and bake for 35-40 minutes, or until topping is golden brown and fruit is bubbling around the perimeter. Remove from heat, cool and serve.
- Serves 4