The secret to Jennifer Esposito's juicy, bubbling baked fruit success is to use ripe peaches. If yours are too firm, add 1⁄4 cup water to the fruit mix before putting the mixture in the baking dish.
- 1 1⁄4 cup gluten-free flour mix of choice
- 6 tablespoons sugar preferably organic evaporated cane juice
- 1⁄4 teaspoon freshly ground vanilla bean or 1⁄2 teaspoon gluten-free pure vanilla extract
- 3⁄4 teaspoon Himalayan salt or kosher salt
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 4 tablespoons maple syrup
- 7 ripe but firm peaches cut into 1⁄2-inch wedges
- 1 cup fresh blueberries
- 1⁄2 cup cold butter substitute or solid coconut oil cut into bits
- 1⁄4 teaspoon ground cinnamon
Preheat the oven to 350°F and grease an 8-inch square baking dish with butter substitute.
In a large bowl, mix together 1⁄4 cup of the flour, 2 tablespoons of the sugar, the vanilla, and 1⁄4 teaspoon of the salt. Stir in the lemon zest and juice and 2 tablespoons of the maple syrup. Add the peach wedges and stir to coat evenly. Gently fold in the blueberries. Spoon the mixture into the prepared baking dish. Set aside.
Combine the remaining 1 cup flour, the butter substitute, the remaining 2 tablespoons maple syrup, remaining 4 tablespoons sugar, remaining 1⁄2 teaspoon salt, and the cinnamon in a large bowl and mix well with your hands until the mixture forms big chunks. Crumble the mixture over the fruit.
Bake until the fruit is bubbling and juicy and the crumble is lightly browned, 45 to 50 minutes. Serve warm or at room temperature.
Photo: Maren Caruso