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Rate Peach Crumble
Recipe Created By: Amy Hugon
1 29 oz can peaches in juice, undrained
1/2 cup sugar
1/2 cup rice flour or sweet rice flour
dash cinnamon (optional)
1/4 cup sugar
1/2 cup rice flour
1/3 cup milk and soy-free margarine
Heat peaches in juice, undrained. Stir in sugar and rice flour. This thickens up nicely. Add cinnamon if desired. Dump in 2 quart casserole dish.
In separate bowl, cut margarine into the sugar and rice flour for the topping. Crumble with fingers and sprinkle on top.
Bake at 400 °F for 30 minutes or so.
This makes lots of *goop*, which Annika prefers. To make it less goopy, drain the fruit and cut the flour for thickening to about 1/4 cup.
Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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