peach crumble

While I am now expending all of my baking energy on breads breads and

more breads, I slipped in a couple desserts to satisfy my sweet tooth.

Peach Crumble

(We had 8 large peaches and nectarines, all rotting at a pretty good clip)

Preheat oven to 375.

For the fruit:

Cut up whatever fruit you have that is starting to turn. Berries, stonefruits

and apples will all work very well. Toss with a teaspoon or so of cinnamon,

a few tablespoons of your favorite flour (I used brown rice) and about 1/4 c

of your favorite sweetener. Pour into your baking dish.

For the crumble:

1/2 c brown rice flour

1/4 c tapioca starch

1/4 c sugar

1/4 t salt

1/2 t cinnamon

2 T water

2 T flax seed meal

2 T olive oil or coconut oil

2 1/2 t apple cider vinegar

1/4 c sunflower seeds

Mix ingredients well. You want to be sure there are still some chunks in the

mix, so do not overmix. Pour the crumble top over the fruit, and bake for 40

minutes. Serve warm.

Note: 40 minutes is long enough for the fruit to start to cook. It will still be

on the crispy side. If you like your fruit melt-in-your-mouth cooked, cook

the fruit for 20-30 minutes before adding the crumble top. Bake for an

additional 30-35 minutes until the crumble starts to brown.

The crumble will store for a few days in the fridge, but the topping will start to

get a little grainy and soft. So I advise you to be gluttonous this time and eat off

all the topping before refrigerating. You can always rebake the fruit with a fresh

crumble top later.

And a final hot tip:

To get some bruised fruit on the cheap, go to your local farmers market and ask

to buy some of the damaged fruits (this works best with stonefruit, which is

hardest to transport). They will probably cut you a deal, or just give you some.

It is courteous to buy something full priced as a thank you.