I see fresh, succulent peaches everywhere and crisps and cobblers come to mind. But I’ve already sinned for this week—I must confess I had half Costco bagel with cream cheese earlier last Monday—and so I had to try my best not to sin again.
What I had in the Pantry:
For the base
Half cup of Gluten-Free Pantry Old Fashioned Cake & Cookie mix
One quarter cup of Nutiva Extra Virgin Organic Coconut Oil
A pinch of salt
For the filling
2 Tablespoons of cornstarch
Half a cup of sugar
For the crust
1 Cup of rolled oats
One quarter cup of Tablespoon of brown sugar
2 Tablespoon of coconut oil
2 Tablespoon of gluten-free cake mix
How I made the peach crisp:
Mixed the gluten-free cake mix with the pinch of salt and coconut oil and layered the cooking pan –previously greased with the smallest amount of coconut oil—with it. Cleaned and cut the peaches, coated with the cornstarch and sugar, and poured on the base. Prepared the crust by working with my fingers the rolled oats, coconut oil, flour, and sugar until they blended completely. Finally, I topped the peaches with the crust mix, leveling it carefully. Baked in the preheat oven at 325F for 40 minutes (time and temperature are a mere suggestion, since my oven doesn’t normally do its job,) let it cool for a few minutes, and then devoured. Mind you, I did have a light dinner to honor the cake. Finished with my husband the morning after for breakfast. Was good even cold. Already missing it dearly.