Peach and Blueberry Crisp at the Beach

Several of us spent Labor Day weekend in the sleepy sea-side town of Galveston, Texas. The night we all overlapped we decided to celebrate one Kelty G’s birthday. I was tasked with making a cake for the birthday girl. Over greasy Mexican food after softball earlier in the week, I asked my teammates at the table: what should I make for a co-worker’s birthday at work tomorrow? Kelty replied: I think people get sick of “cake”: make something exciting like with lemon or peaches. Ah Kelty G, little did you know it would be for you.

How does one make a cake that travels well and lasts in the fridge for over a couple of days until it’s time to celebrate? How does one do that when the birthday girl prefers NON-cake and I still want gluten free so I can enjoy it and experiment on my friends too? Ah, crisp.

Peach and Blueberry Crisp
8 small-medium peaches (that’s what we’ve got in Central Texas)
1-1.5 cups blueberries
2 tablespoons arrowroot powder or instant tapioca
juice of 1 lemon

For the topping…
1 1/2 cups almond flour
1/2 cup coconut flour
1/4 tsp salt
1/3 cup sugar
1/4 cup melted butter plus 2 tablespoons, melted

This can be done all at once or as I did, in stages. Also, I didn’t bother pealing the peaches. You don’t need to either. If you DO want to: boil them in water for about 30 seconds until the skin comes off nice and easy. Otherwise, here’s what I did:

Preheat oven to 350 and grease a pie pan. Slice peaches into 1/8ths and place in the pan. Put blueberries, tapioca/arrowroot, and lemon juice in with the peaches and mix it up with your hands until it’s completely incorporated. In a separate bowl, mix all dry ingredients for the topping. Spread the topping evenly over the top of the fruit mixture in the pan. Pour melted butter, a little at a time, over the top. It does not all need to get covered, but should be evenly spread out. Use a fork to mix it up and spread the wet parts around.

Bake for for 45 minutes covered with tin foil at 350. Increase temperature to 400 and bake for another 15 minutes, without the foil.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Sweet, Uncategorized and tagged , , , , , , . Bookmark the permalink.

1 Response to Peach and Blueberry Crisp at the Beach

  1. Ralph says:

    You know…my birthday is coming up, and cake is not my first choice.

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