The recipe came from one mom found online, but we made a few alterations here and there, so this is the Leighton version.
Pre-heat the oven to 350 F. Grease a 9-inch pie plate with butter/margarine.
Combine in bowl:
--3 cups sliced peaches-ripe, frozen, partially thawed works too. ( I used almost 4 cups instead since the slices were large-ish and I really like fruit.
--A drizzle of agave nectar as needed
In a new large bowl stir together:
--1/2 cup gluten free oats (I ended adding extra because the crumble topping seemed to not have enough oats- just go by the visual)
--2-3 Tbsp. Milk of any sort
--1/2 cup gluten free baking mix (I used Arrowhead mills brand all-purpose baking mix)
--1/2 cup brown sugar
--1 tsp cinnamon
--3 to 4 tbsp butter/margarine
Stir together the dry ingredients, butter and milk. I used long pronged forks to mix it together well without having giant chunks o butter. This is where you might need to add a bit of butter, or oats or milk to your liking.
Pour the peaches into the pie plate, cover with the crisp topping.
Bake in the oven for 30-40 minutes until the crisp is browned and the peaches are bubbling.
We baked ours for 30 minutes and thought it could have maybe gone for 10 more- up to you. We also think it might be yummy with some chopped nuts added to the topping. Next time!
