Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

Peaches are in season!

Bowl full of fresh summer peaches

Sweet and juicy…enjoying them straight from the basket…summertime at it’s best!

One of my favourite peach desserts to make for a family gathering is Dairy, Soy and Peanut/Tree Nut Free Peach Crisp.

Adapting my all-time favourite recipe to be dairy, soy and peanut/tree nut free that all family members can enjoy is easy…believe me…no one will miss the butter!

In fact, a butterless crisp makes for a lighter version…one that I have received many compliments!

The recipe I like to adapt is my childhood favourite by Mme Benoit. The recipe comes from a well-worn page from a newspaper article with peach recipes by Mme Benoit.

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

14 peaches
1/2 cup freshly squeezed orange juice
freshly squeezed juice from 1 lemon
2 cups Demerara Brown Sugar
1 1/2 cups unbleached all-purpose flour
2 tsp cinnamon
8 tbsp canola oil

In a very large bowl, place the peaches and pour boiling water to cover. Let sit for 5 minutes. Peel the skin off the peaches, slice into wedges and place in a flan dish.
Pour over lemon and orange juices and stir to cover.
In another large bowl, mix together the flour, sugar, and cinnamon. Add in the canola oil and using your fingers, combine well.

Peaches and crumble all ready to assemble Dairy, Soy and Peanut/Tree Nut Free Summertime Peach CrispSprinkle crumble over top of peaches…do not press down…let the crumble sit loosely on top.
Bake at 375 F for 20 minutes or until the top is browned and bubbling.
Let cool on cooling rack.

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp cooling

Enjoy!

Tip: This makes a very large peach crisp…I doubled the recipe…half of the recipe will fit in an 8 inch baking dish.

P.S. This lovely Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp was enjoyed after a delicious ‘Allergy Friendly Summertime Dinner’

Perfect Allergy Friendly Summertime Dinner of Barbecued Lemon Chicken, Roasted Cauliflower and Brocolli and Bruschetta Pasta

Barbecued Lemon Chicken, click here for the recipe, roasted cauliflower and broccoli and Bruschetta Pasta. (basically cherry tomatoes, garlic, extra virgin olive oil, salt, pepper and fresh basil tossed with pasta…delicious cold the next day!) Click here for my Bruschetta recipe.

Tip: I Marinated the chicken breasts ahead of time and froze them. I made the bruschetta the morning of the dinner, covered it and left it on the side. Dinner was simply barbecuing the chicken, cooking some pasta and tossing with the bruschetta, (I also had some plain pasta tossed with extra virgin olive oil) then roasting the cauliflower and brocolli…perfect for a crowd of 12…free of all my boys’ food allergens…I can relax and enjoy!

In fact, as Michael was serving himself firstly he commented, “Mom, can I eat everything that is out?” “Yes Michael”, I replied. “I just love these meals”, he answered smiling at me…”Yes, so do I!” So very worth it…in fact, priceless!

P.P.S. This will be my last post for awhile…I am taking a break!  My next adventure with the family will be heading up into the woods to stay at my brother’s cottage with my Scottish relatives. I hope to write about our experience…stay tuned!

Hope you are all enjoying your summertime with friends and family!

Advertisements

Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp

Nothing like fresh rhubarb picked from the garden!

Rhubarb freshly picked

I knew exactly how I wanted to complement my freshly picked rhubarb…fresh strawberries, oats, cinnamon…oh my!

Et voila…

Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp!

Dairy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp with Vanilla Natur-a Frozen Dessert

Topped with Michael’s favourite topping…Natur-a Glace Vanilla Dairy Free Frozen Dessert…divine! (omit Frozen Dessert for a Soy Free version)

I decided to adapt Foodland Ontario’s recipe.  I replaced the granulated sugar for cane sugar, I used a combination of a 1/2 cup of whole wheat flour and a 1/2 cup unbleached all-purpose flour, I used Demerara Sugar for the brown sugar, I replaced the butter with canola oil and increased the cinnamon to 1 tsp in the crumble…my favourite part, I love cinnamon!

Michael loved it…so did Andy and I…Matthew loved the sauce and the crisp but was not so keen on the cooked fruit…”I don’t like the texture”, he explained, as he skirted around the fruit and ate everything else. So as not to waste…I gobbled up his untouched fruit!

Frankly, I could have eaten the entire dish…it was very tempting.

Half of the Dairy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp left

I did go back for seconds…Fruit Crisps are a favourite of mine!

Leftover Dairy, Soy and Peanut/Tree Nut Free Strawberry Rhubarb reheated in the microwave for dessert the next night…

Reheated Dairy, Egg, Soy and Peanut/Tree Nut Free Strawberry Rhubarb Crisp

…heavenly! The crumble is not as crisp…but dare I say…even tastier!

On another note…our friend who grew and shared the rhubarb with me was keen to show my mom and I a very special tree in his garden….a Tulip Tree (Liriodendron tulipefera).

Flowers on a Tulip Tree

Have you ever heard or seen anything like this? I was in awe! Truly magnificent!

Tip:  Both Andy and I thought I could have increased the cinnamon in the filling to 1 tsp like I did for the crumble…Michael loved it just the way it was.

P.S. Nobody noticed the whole wheat flour in the topping! Hee Hee!

Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp

Nectarines, plums and blueberries are bountiful right now. Using fresh, local, seasonal ingredients always tastes better.

Nectarines, plums and blueberries

After an end of summer bbq, a scrumptious dessert like Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp with a scoop of Natura’s Dairy and Peanut Free Vanilla Frozen Dessert or Chapman’s Peanut/Nut Free Vanilla Ice Cream is the perfect ending to the meal.

Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp with a scoop of Natura's Vanilla Dairy-Free Frozen Dessert

This recipe has been adapted from Canadian Living’s Country Cooking Cookbook.

Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp

Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp

Fruit Filling

8 nectarines, sliced
12 purple plums, sliced
3/4 pint of blueberries
1 tbsp granulated sugar
2 tbsp lemon juice
1 tbsp all-purpose unbleached flour

Crumble

2/3 cup Demerara sugar (brown sugar)
2/3 cup all-purpose unbleached flour
2/3 cup whole oats (not instant)
1 tsp cinnamon
1/3 cup canola oil

Place sliced nectarines, plums and blueberries in a 9″ baking dish.  Toss with lemon juice and flour.
Mix together the dry crumble ingredients with a fork.
Drizzle in the canola oil mixing it in well with the dry. (I use a clean hand to make sure the oil is incorporated well)

Fruit filling and dairy and peanut/tree nut free crumble in separate bowls

Sprinkle crumble over the fruit.

Dairy and Peanut/Tree Nut Free Nectarine, Plum and Blueberry Crisp ready for the oven

.
Bake at 375F for 30 minutes or until fruit is bubbling and crumble is browned.
Enjoy!

P.S. Apple season is just around the corner. Michael has already put in his wish list: Apple Kuchen, Apple Pie, Apple Sauce, Apple Crisp…Oh my! (All dairy,egg and peanut/tree nut free)

Always CHECK THE INGREDIENTS before you purchase products.

Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!