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Gluten-Free Peach, Huckleberry, and Wildflower Honey Crisp

Submitted by on September 2, 2015 – 10:09 am

The peaches are ready and waiting to be made into delicious dishes here in Hood River, OR. We hopped on over to the local Gorge Grown Farmers Market and picked us up some juicy peaches! This recipe is made with Gluten Free ingredients, but it doesn’t mean they HAVE to be made with them. If you don’t want to use coconut oil, you can always substitute it with the always delicious.. BUTTER! You will probably have left over streusel topping but don’t worry, you can always save it in the fridge and use it later. That’s the great thing about streusel! (Or, you can eat it with a spoon, we won’t tell!) If you don’t have a cast-iron pan, you can always substitute whatever pan(s) you might have in your cupboards.

We realize people have all different diet restrictions and can’t always have every possible ingredient out there, so we hope you enjoy this recipe! Let us know if you made it and substituted any ingredients! We love hearing from you!


Crisp Filling:

10 ea. Peaches, ripe

2 C. Huckleberries (Blueberries, Blackberries, or Raspberries)

1 C. Oregon Growers Wildflower Honey

3 T  Vanilla

Streusel Topping:

1 C. Gluten Free Rolled Oats

3/4 C. Gluten Free Flour

1/2  C. Walnuts, Chopped

1/4 C. Almonds, Slivered

1/2 C. Brown Sugar

1 T. Vanilla

1  T. Cinnamon

1 C. Coconut Oil, melted(melted butter can be used as well)

1/2 t. Salt


  1. Pre-heat oven to 350° degrees.
  2. Melt coconut oil or butter and set aside.
  3. Cut and pit peaches. You can skin them if you would like, but we didn’t.
  4. Mix all dry ingredients together in a bowl.
  5. Add melted oil/butter and vanilla to the dry ingredients. Mix until combined.
  6. Mix peaches, huckleberries, vanilla, and Oregon Growers Wildflower Honey in a bowl.
  7. Cover bottom of 16 in cast iron pan in either coconut oil or butter if using.
  8. Pour fruit mixture into a 16 in’ cast iron pan.
  9. Spread the crisp topping over the fruit mixture until it is covered.(Save any extra streusel topping you might have)
  10. Bake in the oven at 350° degrees for about 40 minutes. Turn your oven down to 325° degrees for another ~20 minutes. Cook longer if necessary. Cooking times might vary with different ovens.
  11. Take out of the oven when peaches are soft and you can see the juice bubbling around the edges.
  12. Serve with your favorite ice cream or whip cream!

DSC_3336VOILA! Peach-Huckleberry Crisp w/Vanilla Bean Ice Cream


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