I don’t post (or make for that matter) very many desserts. I try not to eat very much sugar. Although it does come into my diet, I don’t like to tempt myself, knowing full well that if dessert is available and in my house, I am going to eat it.
Occasionally, though I do want to make dessert, especially when we have people over for dinner. If I do make dessert it is typically Paleo- I use coconut sugar, maple syrup, or honey as a sweetener.
However, this dessert is the real deal! Real sugar. Real brown sugar. Gluten-free grains. Absolutely delicious.
I made this with peaches because I could not resist them. You could substitute any delicious in-season fruit, or even frozen fruit would work in this recipe.
My philosophy is to treat yourself every once in a while!
For the fruit filling:
7 peaches, peeled and sliced (I am estimating that this would be about 5 cups of fruit)
2 Tbsp sugar
1 tsp cinnamon
1 tsp tapioca flour (you could use arrowroot flour or even corn starch)
½ tsp salt
Put these ingredients into a bowl and stir. Then transfer to an 8×8 baking dish.
For the topping:
½ cup gluten free flour
¾ cup gluten free rolled oats
6 Tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg
½ cup salted butter
Mix all the ingredients except for the butter into a medium bowl. Cut the butter into little squares and put them into the bowl. You can use a fork and knife, a pastry cutter, or your fingers to gently crumble the butter into the dry ingredients until it is crumbly. Once the butter is mixed in and it is a nice crumbly texture, spread it over the top of the fruit.
Bake in the preheated oven at 375 for about an hour. At this point, it will be bubbly and golden brown on top. Remove from the oven, let it cool just a bit, and, if you want to be extra naughty, serve with vanilla ice cream.