Late summer in Southern California brings an onslaught of what is arguably the best produce in the world. Melons of all shapes and sizes, tomatoes, corn, and of course, stone fruits. The farmers’ markets are awash in a sea of color (and quite honestly, a sea of people). But who can blame them? Most supermarkets will carry white and yellow peaches and nectarines, but there are so many more wonderful stone fruits to be had, usually only found at green markets and farm stands. Doughnut peaches, pluots, green plums, and apriums abound, each with their own intoxicating perfume, gorgeous hues, and unique flavors.
My CSA box has been filled to the brim with them, week after week. It’s an embarrassment of riches, really. We gorge ourselves on them, plucking them from the bowl that sits on our kitchen table. And when we tire of that…or when they get a little too ripe, we toss them together and bake them up in a buttery crisp.
The colors of the fruits are exquisite, right? But that’s nothing compared to their flavor. I swiped the crisp recipe from the pages of the first gluten-free cookbook I received, just after my celiac diagnoses. Do you have Kelli and Peter Bronski’s book, Artisanal Gluten-Free Cooking? You absolutely should. And for good measure, you should check out their fantastic blog, No Gluten, No Problem. And then you should hurry to your farmers’ market, buy a variety of lovely stone fruits and whip up this crisp. As soon as possible! Geez, I’m a little bossy today, aren’t I? (You’ll thank me…I promise).
- 2-3 pounds of mixed stone fruits (peaches, nectarines, plums, pluots)
- 2 tablespoon sugar
- 1 cup packed brown sugar
- 1 cup GF AP Flour Blend
- 1 teaspoon ground cinnamon
- 1 stick of cold, salted butter (8 tablespoons) cut into small cubes
- Preheat the oven to 375 degrees. Peel and pit the fruit and cut into ½ inch thick slices. (If the peels are difficult to get off, simply dunk them in a pot of boiling water for a few seconds until the skin splits. Then the skin should come right off) Toss with the sugar in a large bowl. Spray a large oval baking pan (or a 9x13 inch pan) with gluten-free cooking spray. Pour fruit into pan and set aside.
- Make the topping. Whisk brown sugar, flour and cinnamon together in a large bowl. Using your fingers (or two knives), cut in the butter into the flour mixture until it looks like course crumbs or wet sand. Sprinkle the mixture evenly over the fruit in the pan.
- Bake for about 30-35 minutes, or until the juice is bubbling and the top is crispy and browned. Serve warm or at room temperature.