Colorado has wonderful peaches. They are abundant throughout the late summer. Recently we purchased a large box of them to support a local fundraiser. I kept them in the fridge as they were already ripe and ready to eat. We've been enjoying them for a week now, but still had a dozen or so left. I hate to waste food, but how many peaches can two adults and a child eat in a week? I've had peach crisp on my mind for the last few days but hadn't found the time to make one until today. I split this recipe into two baking dishes since I was attending a ladies event this evening and wanted to have some for my boys at home too. This recipe was a big hit with the ladies. The boys haven't tried it yet. I served it with Vanilla Breyer's Ice Cream, which is the perfect compliment!
10 large peaches, peeled and roughly chopped
1 cup gluten-free rolled oats
1 cup light brown sugar
1/2 cup gluten-free flour mix (such as Bob's Red Mill All-Purpose)
1/2 cup butter
1 tsp. cinnamon
1 tsp. salt
1 cup chopped walnuts
Preheat oven to 350 degrees. Put chopped and peeled peaches in a 9 x 11 pan. Mix all dry ingredients except walnuts together and cut in butter until the mixture is crumbly. Stir walnuts in the dry mixture. Spread crumb mixture evenly on the peaches and press down slightly. Bake uncovered approximately 45 minutes or until bubbly and slightly browned.
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