Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
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.
Notes
Substitutions
