Sometimes baking can be a compulsion. Last Sunday I played with adapting Christine Tosi's oat crust to a gluten-free from suitable for other fillings. I had made it once using a slightly different version of the recipe to make gluten-free crack pie. This time I wanted to put a buttermilk pie inside, but it didn't go as planned. It tasted good, but the buttermilk filling soaked into the crust. This time around I took a different approach to make a chilled filling, and…success…
This crust is fantastic and such a wonderful option for gluten-free bakers. It is crispy and slightly sweet, with no off flavors or strange textures to clue anyone in that it is gluten-free. In it's spiced form it would be a lovely accompaniment to a pumpkin chiffon filling, or caramel apple ice cream filling. With or without spices, chocolate mousse would be wonderful as well. Or a pecan caramel. Mmmmm… Given how easy this is to make, I think this may be a go-to crust for me. Give it a try and let me know how you filled your oat crust!
Spiced Oat Crust
Adapted from Christine Tosi
- 8 tablespoons (1 stick) unsalted butter, room temperature, divided
- 5 tablespoons (packed) + 2 TB dark brown sugar, divided
- 2 tablespoons sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons gluten-free rolled oats
- 1/2 cup all purpose gluten-free flour with xanthan gum
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon (generous) salt
- 1/2 t ground allspice
- 1 t ground cinnamon
- ¼ t ground dried ginger
- 1/8 t ground cardamom
- 1/8 t freshly grated nutmeg
- Preheat oven to 350 degrees
- In a small bowl mix together flour, baking powder, baking soda, salt, spices until well combined
- Cream 5 TB butter and sugar in stand of mixing bowl until light and fluffy (2 minutes). Scrape sides and add egg, beat until fluffy.
- Add flour and oats and mix on low until well combined.
- Spread onto a 9x13 pan and bake for 15 minutes or until light brown on top.
- Crumble by hand into a small bowl
- Melt remaining 3 TB butter and add that and sugar to cookie crumbs. Mix well.
- Press mixture into a 9 inch pie pan.
- Bake for about 10 minutes at 350, until crust is crispy and more golden brown. You may need to place a piece of aluminum foil over the top to keep the crust from browning too much on top.
- Cool crust completely before filling.
Buttermilk Peach Filling
- 1/2 cup granulated sugar
- ¼ cup brown sugar
- 1/2 cup buttermilk
- 1/4 cup unsalted butter
- 1 tablespoon corn syrup
- 1/2 teaspoon baking soda
- 3-4 large ripe peaches or nectarines, 1 inch pieces.
- Pinch of salt
- 1 teaspoon vanilla
- 1 packet gelatin (2 ¼ t) bloomed in 3 TB water
- ½ cup cold heavy cream
- Place sugars, buttermilk, butter, corn syrup and baking soda into a large saucepan.
- Bring to boil over medium heat and then reduce heat to simmer for about 10 minutes, stirring often. It should be a golden brown color at the end of this (darker than it was siwth just the brown sugar).
- Add peaches/nectarines and simmer for 15 minutes until the peaches are soft. Stir often and if the caramel is getting too dark, take off the heat.
- Add salt and vanilla and remove from heat
- Puree mixture (carefully, remember not to seal up your blender with a hot liquid!).
- Quickly melt gelatin in microwave by heating for 5-7 seconds. Add gelatin to puree, stir to combine well.
- Allow to cool completely. Once cool, place in fridge while you whip the cream to a stiff peak.
- Fold the cream into the peach caramel.
- Pour into cooled crust and refrigerate until set, about 3 hours.
- Once set, top with sliced peaches (I roasted my peaches because they were not very tasty).