Gluten Free Best Friends Forever! | GFBFF.com

There is a place on the internet for expletives.

You see, my husband Greg–the designer of this lovely site–wanted to name it f*ckwheat.com….without the asterisk. Fortunately, the domain name was already taken, and to be honest–the idea of the f-bomb plastered over every page of my (somewhat) wholesome blog deterred me from embracing f*ckwheat.

However, in some cases, food is so nirvana-inducing, so enrapturing–one can’t help but utter a few choice words in times of taste bud ecstasy….

Holy shit, ya’ll.
This is a fruit crisp like you wouldn’t believe.

Inspired by Elana’s “Peach Blueberry Crumble” in her book The Gluten-Free Almond Flour Cookbook, I veered off into a territory I rarely visit these days: grains and alcohol.

There are two ingredients in my crisp that really set it apart: Cointreau and cardamom. Cointreau is a French orange liquor and is gluten-free and dairy free. Cardamom is a fragrant spice that is commonly used in Indian cooking.

Without further ado, I present to you the best vegan, dairy-free crisp I’ve ever had: Peach Blueberry Cointreau Crisp

Peach Blueberry Cointreau Crisp

• 4 fresh peaches, sliced (or roughly 3 cups frozen peaches)
• 1 cup frozen blueberries
• 1/4 cup Cointreau liquor (editor’s note: to make this dish without using any liquor, substitute for 1/4 cup of orange juice or omit all together)
  
• Juice of one lemon (lime would work ok, too)
  
• 1 tablespoon vanilla extract

topping

• 2 cups certified gluten-free oats (make sure they’re certified. Do it now.)
• pinch of salt
• 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cardamom
• 1/3 cup grapeseed oil
• 10 drops of Vanilla Cream Stevia (optional)

1. Preheat oven to 350 F.
2. Combine sliced peaches and blueberries in a large bowl.
3. Add Cointreau, lemon juice and vanilla extract. Stir gingerly to make sure the fruit is coated with the liquor, then set aside.
4. Take 1 cup of the certified gluten-free oats and place into a medium bowl.
5. Place the other cup of certified gluten-free oats and blend in a blender to make oat flour.
6. Empty contents of blender into the medium bowl and also add cinnamon, nutmeg, cardamom, grapeseed oil, and Vanilla Cream Stevia. Mix well with a fork until crumbly.
7. Pour fruit mixture into a casserole dish (I split mine up for the Labor Day festivities) and then cover with oat topping.
8. Place aluminum foil over the crisp and bake for 20 minutes
Remove aluminum foil and bake for another 30 minutes or until the top of the crisp is golden brown.

Serve warm, cold–whatever! No matter what you do, it’s gonna be delish. I enjoyed mine (before the Labor Day festivities) with a tall glass of homemade almond milk. Mmmm!