Gluten Free Peach Blueberry Crisp

When Ohio peaches come into season I make about every peach dessert possible; pies, crumbles, cobblers, and crisps. I love a good crisp because they're easy to put together and the blend of juicy fruits plus a nutty, crunchy topping is perfect with a couple scoops of ice cream. 

I used locally grown peaches, nectarines, and blueberries. To make the crisp gluten free I used King Arthur Gluten Free Multi-Purpose Flour for the topping and tapioca starch to thicken the fruit filling.

Serves 6

Recipe adapted from Cook's Country magazine, Peach Melba Crisp August/September 2012 Issue 

You'll need:

Filling:
4 lbs. fresh peaches and/or nectarines, about 8-10 medium-sized
1/4 cup (1.75 ounces) granulated sugar (if your peaches aren't ripe you may need more sugar)
1/8 tsp. salt
2 Tbsp. Tapioca starch (can also use instant tapioca ground finely in a spice grinder or food processor)
1/4 tsp. ground cinnamon
2 Tbsp. Amaretto liqueur
1 cup (5 ounces) fresh blueberries

Topping:
1/2 cup (2.75 ounces) King Arthur Flour Gluten Free Multi-purpose flour
1/4 cup packed (1.75 ounces) light brown sugar
1/4 cup (1.75 ounces) granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into 1/2-inch pieces and chilled
1/2 cup (1.5 ounces) old-fashioned rolled oats (make sure they are gluten free)
1/2 cup slivered almonds 

Peel, pit, and cut peaches and/or nectarines into 1/2-inch pieces. Peeling peaches is simplest with a serrated peeler. I find it easiest instead of messing with the pit to just cut around it. 

Toss peaches and nectarines in a large bowl with sugar and salt, and let sit, stirring occasionally, for 30 minutes.

Drain peaches through colander set inside bowl, reserve peach juice. Return drained peaches to original bowl and toss with 2 Tbsp. reserved peach juice, tapioca starch, cinnamon, Amaretto liqueur, and blueberries. Transfer to 9-inch deep dish pie plate or 8-inch square baking dish and press gently into an even layer. (If you drink the remaining peach juice I won't tell a soul.) 

While peaches are macerating, combine gluten free flour, brown sugar, granulated sugar, cinnamon, ginger, and salt in food processor and process until combined, about 15 seconds. Add butter and pulse until mixture resembles wet sand, about 8 pulses. Add oats and almonds and pulse until mixture forms marble-size clumps and no loose flour remains, about 15 pulses. Chill mixture for at least 15 minutes.

Adjust oven rack to upper-middle position and heat oven to 400 degrees.

Distribute topping evenly over fruit. Bake until topping is well browned and fruit is bubbling around edges, about 30 minutes, rotating dish halfway through baking.

Cool on wire rack for at least 30 minutes. Serve warm or at room temperature. 

Enjoy!