I have been up to my elbows in peaches the last few days. Our Peach tree was loaded this year. Thankfully! We didn’t get any last year, so I not complaining.
Gluten Free Peaches and Cream Crisp
Dough for Crispy Crust:
3 1/2 Cups All-Purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF flour mix, See flour mixes)
2 Teaspoons GF Baking Powder
1 Cup Sugar Brown ( you can use White Granulated)
1/4 Cup White Granulated Sugar (reserved for sprinkling on top before baking)
2 Sticks Salted Butter ( melted)
1 Egg (beaten)
In large mixing bowl whisk together, flour, baking powder, and Brown sugar. Add melted butter, and egg. Mix until well incorporated and there are no lumps, this will make a stiff dough. Refrigerate while you mix the fillings.
4 Cups Peaches ( Peeled and chunked, depending on the size of your peaches this is about 8 – 10 peaches)
1/4 Cup Gluten Free Flour
1 Cup White Granulated Sugar
Mix all ingredients for filling and set aside.
16 oz. of additive free Cream Cheese softened ( I use 2 -8oz. packages of Philadelphia original)
1/2 Cup White Granulated Sugar
2 Eggs (beaten)
1 Tablespoon Pure Vanilla Extract
In food processer blend all ingredients until well mixed and creamy.
Preheat oven to 375*F. Either grease a 9×13 inch baking dish or line with parchment paper. Remove dough from fridge and divide in half. Roll out half of the dough in the bottom of pan, completely covering the pan and pushing the dough up the sides. Pour peach filling of the bottom crust, then pour cream filling over the top of peaches. Finally top this with the rest of the dough by pinching it of into bits and completely covering the entire pan. Bake uncovered for 35 minutes, then sprinkle top with 1/4 granulated sugar and bake another 10 minutes. (45 minutes total) Let pan completely cool before slicing. This is good served with GF ice cream or vanilla yogurt. Enjoy!