Peach Ricotta Crumb Cake (Gluten-Free)

2 cups Bob's Red Mill Gluten-free Waffle and Pancake Mix

3 large eggs, room temperature

1/2 cup sucanat (sweetener) 

1 cup fresh sliced peaches

2 cups chopped peaches

1 cup ricotta cheese

1/2 cup apple sauce (no sugar added)

1 cup butter, room temperature

1 cup almond milk

I lemon, juice and zest

1 teaspoon vanilla

2 teaspoons pumpkin spice

Preheat oven to 350 F.

Sift flour and pumpkin spice into a large bowl. Beat butter and sucanat on high speed until light and creamy (about 5 minutes). On low speed, add eggs one at a time, beating well after each addition. Add lemon zest and juice, apple sauce, ricotta cheese, milk, and vanilla. 

Fold wet into the dry ingredients. Stir in chopped peaches. Spoon batter into a greased 12" by 12" round cake pan.

Crumb:

1/2 cup sucanat

8 tablespoons butter

1 cup Bob's Red Mill Gluten-free Waffle and Pancake Mix

In a food processor, pulse butter, flour, and sugar until it starts to resemble crumbs. Scatter over the top of the cake.

Arrange sliced peaches on top (refer to picture).

Bake for 50 to 60 minutes or until a skewer comes out clean when inserted into center.

Remove from the oven. Leave in the pan to cool completely before serving.

Peach Blueberry Compote

4 large peaches

2 cups blueberries

1 cup maple syrup

1 cinnamon stick

pinch of cloves

pinch of nutmeg

1/2 orange, juiced

1 orange, zest

Remove skin and pit of the peaches and slice into thick strips.  In a medium pot on high heat, add maple syrup, orange juice and zest, nutmeg, cloves, and cinnamon stick. Bring to a rolling boil until the liquid has reduced to a syrup that will coat the back of a spoon. Lower temperature to medium low and add the fruit. Cover and gently simmer for about 5 minutes or until the peaches are soft.

Remove cinnamon stick and serve warm by itself or as a sidekick to your favorite dessert.

Makes 6 servings id served on it's own.

Summer Fruit Tart

Crust:

1 1/2 cups plain cookies of choice, crumbed

6 tablespoons butter, melted

Pre heat over to 350 F. 

To make the crust, combine cookies and melted butter. Press into the bottom of a 9-inch springform pan with your hands. Bake for 8 minutes, then allow to cool.

Filling:

16 ounces (454g) sour cream

3 eggs, room temperature

1/2 cup powdered/icing sugar

3 tablespoons lemon rind (grated)

Preheat oven to 400 F.

Blend all the ingredients together and pour into the cooled crust. Bake for 20 minutes or until set. Take out of the oven and let completely cool before you decorate with summer fruit of choice. Glaze fruit with preserve of choice. Refrigerate until ready to serve.