Peaches are harvested, summer is coming to a close, and nothing says end of the summer dessert like a fresh Peach Crisp, gluten-free no less. Add a drizzle of Maple-Rum Cream and you have one amazing end of the summer dessert!
I visited my local farmer’s market today and fresh peaches were everywhere. Deliciously sweet and plump, so making a peach crisp with maple-rum cream was a must for tonight. This recipe contains no refined sugar or gluten of any sort, but no one will ever know. Bob’s Red Mill packages gluten-free rolled oats that are perfect in this peach crisp. Just make sure you do not use instant or quick oats. Here is a link for purchasing Bob’s Red Mill gluten-free old-fashioned rolled oats.
We’ve come off of a very busy August, and some of you may be wondering from my past posts if I actually got into my dress for my son’s wedding, and…I did! I had to nearly starve myself for three weeks to do it, but it zipped and I walked down the aisle crying tears of joy as I looked at my son awaiting his bride. I will have pictures to share soon. So now that I am no longer starving myself to get into a dress, I’ve decided to reward myself by having a dish of this delicious little peach crisp with maple-rum cream, so let’s get on to the recipe.
Chop the cold butter into small cubes before adding to the mixing bowl. If you are dairy free you may substitute coconut oil or vegan butter. If you have a Kitchen-aid mixer, use the paddle attachment for blending, otherwise, cut the butter into the oats, palm sugar, and spices by hand.
One of my favorite spices is freshly grated nutmeg. Grate the little pod and smell the sweet nutmeg aroma!
Place all streusel ingredients into the mixing bowl and blend on medium speed until all ingredients are fully blended. Set aside.
Remove the outer skin of the peaches and the pit. Cut peaches into 1/4″ slices.
At this point it will be very tempting to munch on a few of those juicy slices, but try to restrain yourself. Because once you taste that pure sweet deliciousness, it will be hard to eat just one!
Add spices, palm sugar, and cornstarch to the peaches before placing in the baking dish. The coconut palm sugar on the peaches allows the sweet juice from the peach to be released. This makes for one yummy peach crisp!
This next step will keep your fingers out of the peach bowl. Just cover them all up with that yummy streusel you made and put it in the oven for about 30 minutes.
While the peach crisp is cooking it’s a good time to get the maple-rum cream made. The secret to this fabulous sauce is the slow cooking. Begin on medium heat, stirring constantly, then just before the sides begin to bubble, turn it down to medium low, then low. Continue stirring constantly until the milky sauce turns into a heavier cream. Do not allow it to come to a full boil.
The crisp should be lightly brown and bubbly around the edges before removing from the oven. Let it sit for at least 15-20 minutes before serving. This will allow the peach juice to firm up a bit.
Place a scoop of peach crisp into the serving bowl and get ready to add the delicious tasting maple-rum cream! Oh yum! Oh yum!
Pour the thickened maple-rum cream over the peach crisp and spoon into one yummy dessert.
And there you have it! My reward for fitting into that Mother-of-the-Groom dress!