With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.

Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.

The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp.  I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats. 

It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert. 

Gluten Free Peach Crumble

2014-08-11 10:43:37

A gluten free peach crumble with goodness of fresh peaches, oats and almonds.

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For filling

1. 6-8 medium size peaches {destoned, sliced into 8}
2. 2 tbsp lemon juice
3. 1 tbsp cornflour
4. 2 tbsp dark brown sugar

For topping

1. 1/2 cup rolled oats
2. 1/2 cup whole almonds
3. 75 gm cold unsalted butter (cut into cubes)
4. 1/3 cup dark brown sugar
5. 1 tsp vanilla powder

Instructions

1. Preheat oven at 180 degree C.
2. For the filling, toss all the ingredients together in a bowl and let them rest for 10 minutes.
3. For the topping, pulse all the ingredients together in a food processor 4-5 times, until mixture resembles coarse sand.
4. Place the topping in freezer for 10 minutes.
5. In a pie dish, arrange the peaches with flesh side facing the pan. Scatter the topping over peaches to cover them completely.
6. Place on the baking sheet in preheated oven and bake for 25-30 minutes. Take out of oven and let stand at room temperature for 10-15 minutes, before serving.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/