Lunch: Impossibly Easy Peach and Raspberry Pie

Looking for a gluten free fruit dessert? Check out this pie that uses Bisquick® Gluten Free mix, frozen peaches and fresh raspberries...plus, it requires only 15 minutes of prep time!

This recipe includes superfoods such as:

Cinnamon

Health benefits of Impossibly Easy Peach and Raspberry Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 bag (12 oz) frozen sliced peaches, thawed, patted dry and cut into 3/4-inch pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fresh raspberries
1/2 cup Bisquick™ Gluten Free mix
1/3 cup whipping cream
2/3 cup sugar
2 eggs, beaten
1 teaspoon pure almond extract

Instructions

Heat oven to 350 °F. Spray 9-inch glass pie plate with cooking spray (without flour).
In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.

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