Topping:
1 cup Eating Gluten Free All-Purpose Flour
¼ tsp xanthan gum
2 tbsp sugar
1 ½ tsp baking powder
½ tsp cinnamon
¼ cup butter or margarine
1 egg
¼ cup milk
Filling:
⅔ cup sugar
1 tbsp cornstarch
cinnamon
¼ cup water
4 cups unsweetened peach slices
raspberries (fresh or frozen)
vanilla ice cream
1
Preheat oven to 400.
2
Combine Eating Gluten Free All-Purpose Flour, xanthan gum, sugar, baking powder, cinnamon, and butter in a small bowl. Cut with a pastry cutter or two knives until it looks like coarse crumbs. Set aside.
3
In a saucepan, combine sugar, cornstarch, cinnamon, water, and peach slices. Cook and stir until thickened and bubbly. Stir in raspberries. When the filling starts bubbling again remove from the heat. Pour filling into a 9x9 baking dish.
4
In a small bowl, combine egg and milk. Add to the dry topping ingredients and stir until just moistened. Drop spoonfuls of topping on the filling.
5
Bake for 20-25 minutes, until topping is golden brown. Serve warm with vanilla ice cream!
CategoryDessert
Ingredients
Topping:
1 cup Eating Gluten Free All-Purpose Flour
¼ tsp xanthan gum
2 tbsp sugar
1 ½ tsp baking powder
½ tsp cinnamon
¼ cup butter or margarine
1 egg
¼ cup milk
Filling:
⅔ cup sugar
1 tbsp cornstarch
cinnamon
¼ cup water
4 cups unsweetened peach slices
raspberries (fresh or frozen)
vanilla ice cream
