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Peach crumble from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich

  • almonds
  • nutmeg
  • peaches
  • light brown sugar
  • oat flour
  • white rice flour

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Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour.

  • Acequiamadre.nm on July 29, 2018

    The crumble was way too sweet. Cooking separately was a good idea--next time reduce the sugar. Also, I made and used brown butter--makes it nutty and delicious.

  • TrishaCP on August 29, 2016

    This was really delicious and received raves, though I would personally reduce or eliminate the nutmeg next time. The method of cooking the crumble topping separately kept it really crisp. I didn't have rice flour, so ended up using AP flour instead. I also changed the proportions to be half AP/half toasted oat flour, and I was satisfied with the result.

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