You sent me this a season too late.
Peach and blueberries make the perfect pairing.
The recipe begins with a clue.
Not only are they in season together, but their colors and flavors are also the ideal complement.
The seasons changed, but the details never did.
A gorgeous, transient flavor—
4 cups diced peaches
paired with
2 cups blueberries
Add the embellishment,
2 tablespoons freshly squeezed lemon
3/4 cup firmly packed brown sugar
product placement,
1 & 1/4 cups old-fashioned organic gluten-free King Arthur flour mix (See Page 19)
3/4 teaspoon ground cinnamon
1/2 cup light agave nectar
stabilizer,
1/4 teaspoon xanthan gum
1/2 cup vegetable shortening
1/8 teaspoon salt 1 cup gluten-free oats or quinoa flakes
—nearly forgot your wheat allergy.
I followed the instructions too carefully.
1. Preheat the oven to 375°F.
2. Grease an 8-by-8 or 11-by-7-inch baking dish.
We didn’t have the exact size,
but it worked fine then.
3. Combine the peaches and berries with the lemon juice and agave nectar, toss gently, then sprinkle in the cinnamon. Transfer to the baking dish.
I hope it keeps shape through baking.
4. Combine the flour mix, xanthan gum, salt, and brown sugar. Whisk together and add the oats. Toss well.
5. Melt the shortening—
(30 to 60 seconds in the microwave does it.)
—and add it to the dry ingredients, a little at a time. Mix until you have a large crumb. Spread the crumb topping evenly over the fruit.
I can still taste what we made together.
6. Bake in the center of the oven for about 40 minutes, or until the fruit is bubbling up around the sides. Let cool to room temperature before serving.
Oh, it was delicious.
from an old post on my website. it's a real recipe in the italicized bits—feel free to try it.