Melba is a combination of peaches and raspberries. This delicious recipe is perfect served warm from the oven.
INGREDIENTS | SERVES 8
- 5 peaches, peeled and sliced
- 1 cup frozen raspberries
- ½ cup sugar, divided
- 2 tablespoons cornstarch
- 1¼ cups Flour Mix II
- 1 teaspoon gluten-free baking powder
- ½ cup certified gluten-free oatmeal or ¼ cup flaxseed
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup coconut oil
- 3 tablespoons dairy-free, vegan margarine
- 2 tablespoons orange juice
Preheat oven to 350ºF. Spray a 2-quart, shallow baking dish with nonstick gluten-free cooking spray.
In medium bowl, combine peaches, raspberries, ¼ cup sugar, and cornstarch; toss to coat. Place in prepared baking dish.
In large bowl, combine Flour Mix, baking powder, oatmeal or flaxseed, ¼ cup sugar, brown sugar, and cinnamon and mix well.
In small saucepan, combine coconut oil, margarine, and orange juice. Cook over low heat, stirring frequently, until melted and smooth. Drizzle over dry ingredients and stir until crumbly.
Sprinkle over fruit in baking dish. Bake 40–50 minutes, or until fruit is bubbling and tender and topping is crisp and browned. Let cool 30 minutes before serving.
Fat: 13.12 grams
Saturated Fat: 7.00 grams
Carbohydrates: 74.32 grams
Sodium: 60.74 mg