It’s right about now that I usually start craving stone fruits and tastes of summer. While it will be months before I can sink my teeth into a fresh Georgia peach, I can trick my mind by using frozen or canned peaches in baked goods. By the time you are done baking fresh peaches, they are pretty much as soft as their “stored” cousins.
You will find that there are quite a few peach crisps on this blog. I cannot help it, I love the stuff. Crisps are mostly fruit and if you use really ripe fruit, you don’t need to add a lot of sugar. I have always put oatmeal in the topping, but when I ran out of gluten free oats, I looked in my pantry to see what else might work. That’s when I spied the box of Rice Chex. I have used them as bread crumbs and even in a baked apple, so why not on top of a crisp? I roughly crushed them, leaving some pieces fairly big to simulate oats. Wowza! This stuff was great! I foresee a lot more Chex topped fruit crisps in my future.
- 2-3 cups ripe peaches (or pears, plums, berries, etc)
- 1 Tbsp cornstarch
- ⅓ cup sugar (or honey, maple syrup or sugar substitute)
- 1½ cups roughly crushed Rice Chex cereal
- ½ cup brown sugar (or coconut palm sugar or sugar substitute)
- 1 tsp cinnamon
- ⅛ tsp salt
- ¼ cup melted butter
- In a bowl, toss the fruit, cornstarch and ⅓ cup sugar.
- Place fruit in a greased 9X9 pan.
- Combine the remaining ingredients, and sprinkle over the fruit.
- Bake at 350 degrees until the fruit filling is bubbly (about 45 minutes).