瓶に桃のコブラーを作る
6カップピーチ, 皮切りと切った 2 tbsp tapioca starch, または 1 1/2 tbsp cornstarch 2 tbsp honey 1 inch knob of ginger, finely grated 2 tbsp lemon juice CRISP TOPPING 1 cup oat flour (grind rolled oats, use gluten-free oats if necessary) 11/2 cups rolled oats (not quick oats) 1/2 cup chopped almonds (optional) 1/2 cup brown sugar or coconut palm sugar 1/2 cup melted butter pinch of salt この広告を報告する 手順 オーブンを375°Fに予熱します. ピーチを皮切り, 石を削除, スライスと切る. 大きなボウルで, tapioca starch, 蜂蜜, ジンジャーとレモンジュース. 食品プロセッサで鮮やかなトッピング成分を組み合わせる, 均一に混合するためにパルス. 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping. Place filled jars on a plastic wrap lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown. Cool slightly and serve. NOTES Use gluten-free oats if necessary.
6カップピーチ, 皮切りと切った 2 tbsp tapioca starch, または 1 1/2 tbsp cornstarch 2 tbsp honey 1 inch knob of ginger, finely grated 2 tbsp lemon juice CRISP TOPPING 1 cup oat flour (grind rolled oats, use gluten-free oats if necessary) 11/2 cups rolled oats (not quick oats) 1/2 cup chopped almonds (optional) 1/2 cup brown sugar or coconut palm sugar 1/2 cup melted butter pinch of salt この広告を報告する 手順 オーブンを375°Fに予熱します. ピーチを皮切り, 石を削除, スライスと切る. 大きなボウルで, tapioca starch, 蜂蜜, ジンジャーとレモンジュース. 食品プロセッサで鮮やかなトッピング成分を組み合わせる, 均一に混合するためにパルス. 1/2 cup Mason jars three-quarters full with the peach mixture, then add the topping. Place filled jars on a parchment paper lined baking sheet (as the juice will likely bubble over) and bake for 28 - 30 minutes or until fruit is bubbling and crisp topping is golden brown. Cool slightly and serve. NOTES Use gluten-free oats if necessary.