And, I might add, cooked in my crockpot with no added sugar!
Having guests for dinner tonight...
I wanted to fix a dessert that would please my gluten-free palate, delight a near diabetic & be suitable for someone with lactose intolerance. As I meandered through Winco, I found some gorgeous peaches on sale. Suddenly I had a hankerin' for a peach crisp.
As I headed to the freezer to get some vanilla bean ice cream to top it off, I spied a bag of frozen raspberries. Suddenly I was hankerin' for a raspberry/peach crisp!
Since it's supposed to be 106° this afternoon, I wondered if I could cook this in the slow cooker instead of heating up my kitchen with the oven. Did a little research & found that the trick seems to be the paper towel under the lid while the cooking's going on...
OK -- so here are the deets:
stir into crock pot:
8 cups fresh sliced peaches
12 oz. frozen raspberries
1/4 c. white rice flour
mix together & drop on top of fruit:
1/2 c. butter
1/2 c. honey
1 c. ground almonds
2 c. rolled oats
1 T. cinnamon
1 t. kosher salt
dollop on top of fruit in crock
Cover crock with paper towel, then lid.
Bake on low 4-5 hours.
Serve with your favorite vanilla bean ice cream!