We have landed and unpacked, but sadly, we have mostly missed peach season here in Norfolk County. Sure, Niagara is still producing some, but it’s not quite the same as hauling home a bushel from a local farm. I did manage to find one stand that was still selling small baskets. As a last kick at the cat, I dreamt up maple bacon peach crisp – a way of combining the last sweet taste of summer with the warm, savoury flavours of fall.
You can certainly make this dessert gluten free by using corn starch or rice flour as your thickening agent, instead of all purpose flour, as well as making sure you are using oats that have not been processed in a facility that also processes wheat. I didn’t add pecans to the topping, to make sure any leftovers could go to school – although the leftovers were awfully small.
Fruit crisps are a bit of a laissez-faire dessert. This fruit to topping ratio looks perfect to me. Feel free to adjust as you see fit.
As always, fruit crisp is best served warm with a scoop or two of good vanilla ice cream. Not that left overs in lunch the next day are a bad thing at all – just a very rare commodity.
- 8 cups fresh peaches, peeled and sliced
- ¼ cup all purpose flour (for gluten free, use rice flour or corn starch)
- ¼ cup dark maple syrup
- ¼ tsp salt
- ½ tsp cinnamon
- 2 cups rolled oats
- ¼ tsp salt
- 6-8 pieces of bacon, fried crisp and chopped fine
- ½ cup butter, melted
- ¼ cup pecans, chopped (Optional)
- ½ cup all purpose flour (or rice flour/corn starch)
- Preheat oven to 350 F
- Gently combine first 5 ingredients
- Pour into 2 qt (11X8) oven proof dish
- Combine remaining ingredients and gently spread over peach mixture
- Bake approximately 45 minutes, or until peach filling is bubbling
- Allow to cool for at least ten minutes before serving