SAMSSites Recipes

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I have so many peaches from my tree. I didn`t want to go with just a peach pie. This one worked however, I changed it to be gluten free.

1 cup oat flour 1/3 cup tapioca flour 1/4 cup sugar 1/4 teaspoon ground cinnamon 1/2 cup butter, melted 2 cups fresh blueberries 2 cups fresh sliced peaches 1 tablespoon honey (only use if fruit is not that sweet) CRUMB TOPPING: 1/2 cup brown rice flour 1/4 cup honey 1/4 cup old-fashioned oats 1/4 cup chopped pecans 1/8 teaspoon ground cloves 2 tablespoons butter, melted

Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack. Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter. Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 45-50 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.