Peaches

We are fortunate to live very close to an orchard. In August they had a abundance of some of the best peaches I have ever had. So once again I went into my squirrel storing mode. I bought 140lbs for myself, 60lbs for my gma, 60lbs for my great aunt, and 20lbs for another aunt. Then I got to work. Most of them I just peeled, sliced and froze in quart bags. My family enjoyed several of them fresh, and we also made about 20lbs worth of freezer jam. Some of the freezer jam was made sugar free for my diabetic grandpa. I also made several peach crisps that couple weeks we had all those peaches.

Gluten free peach crisp

8 cups of sliced peaches (I sometimes add more if I am feeding a large group)

1 1/2c all purpose gluten free baking mixture. (I use Bob's Red Mill)

1 1/2 c gluten free oats

2 TBSP Cinnamon, 

2 TBSP ground ginger

1 cup sugar

1 1/2stick of softened butter

Warm oven at 350.

Cut in the softened butter the oats and flour. Then add 1TBSP cinnamon,1TBSP ginger, and 1/2 sugar. The mixture should be crumbly. If you desire more or less of any of these ingredients feel free to change them up!!

In another bowl mix your sliced peaches with the remaining cinnamon, ginger, and sugar. Then place your peaches in a 9x13 baking dish. Sprinkle evenly your mixture of flour, oats and butter over the top of the peaches.

Bake at 350 for 1 hour

We enjoy the cinnamon and ginger in our crisp, you can reduce these amounts if you would like a little less in your cobbler.

This recipe can be made sugar free by simply replacing the sugar with Splenda. I do this frequently for my grandpa.

You can reduce this recipe in half for a 8x8 pan