The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
1/2 cup + 1 Tbsp whipping cream or alternative whipped topping
2 Tbsp sugar mixed with 1 tsp cinnamon
1/2 cup sugar
1/4 cup water
2 Tbsp cornstarch or sweet rice flour
5 fresh peaches, chopped
4 cups frozen blueberries
Stir together gluten-free flour, xanthan gum, baking powder, and 1/4 cup sugar. Cut in shortening.
Stir in 1/2 cup whipped topping with a fork until dough pulls into a ball. Knead lightly to catch in the rest of the dry crumbs.
Lay out wax paper. Dust with additional gluten-free flour blend. Put dough ball on wax paper, and dust on additional gluten-free flour. Flatten with hands, adding flour as needed so that the dough doesn’t stick. Roll out dough so that it’s big enough to cover the top of a 3 quart deep casserole dish. Carefully pick up wax paper and set crust in refrigerator.
Meanwhile, in large pan, stir together 1/2 cup sugar, water, and cornstarch. When the cornstarch is completely dissolved, stir in peaches and blueberries. Heat to boiling over medium heat, and then turn heat down and simmer for several minutes, stirring often so it doesn’t stick.
Pour fruit filling into dish. Take crust from refrigerator, and invert over fruit. Pull wax paper off. The crust will likely tear some; this is okay, just set the pieces back in place.
Spread remaining tablespoon whipped topping on crust, and then sprinkle crust with the cinnamon-sugar.
Bake at 375 °F for an hour or so until crust browns.
For brand recommendations of shortening and whipped topping, ask in Food and Cooking Forum.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.