Ingredients
- 6-8 peaches (if they're the jumbo peaches you could use 4) you want enough that they fill the cast iron pan up about 2/3 of the way
- 1/4 c white sugar
- sprinkle of sea salt
- juice of 1 lemon
- pinch of cinnamon
​For the crumble
- 1/2lb of butter (2 sticks)
- 1 cup of rolled oats
- 1/4 cup brown sugar
- 1 cup of gluten free flour (my favorite is Cup4Cup)
-1/2 tsp baking powder
- pinch of sea salt
- pinch of cinnamon
Instructions

1. For the base take a large cast iron pan and grease it with butter. Thinly slice your peaches, think around 1/4 inch thick. You can leave the skin on or off, your preference. Pour the sugar, cinnamon, lemon juice, and salt over the peaches. Let it sit while you make the crumble.
2. For the crumble soften the butter and mix it in a bowl with the oats, brown sugar, flour, baking powder, sea salt, and cinnamon. It should be dry and crumbly.
3. Spread the crumble over the peaches  and smooth it out. It should be close to the top.
4. Bake at 400 for 30 min. The crumble should be starting to brown on top, then turn the oven down to 250 and cook for another hour. This make the peach juice caramelize and the crumble will absorb some of it. 
5. Pull it out and let it cool a little. Serve with vanilla ice cream or whipped cream and enjoy!

These are the perfect not too sweet, just right bars with a crunchy delicious crust and creamy filling. Ingredients
For the Crust

• 1 box of gf graham crackers, I love pamelas
• 6 tbs butter
• 1/4 cup sugar

For the Filling

• 2 packages cream cheese
• 1 cup sour cream
• 1 cup of white sugar
• 2 eggs
• 1 can pumpkin puree
• 1/4 tsp nutmeg
• 2 tsp cinnamon
• 1/2 tsp salt

For the Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 pod of vanilla bean

Instructions

1. Preheat the oven to 350 degrees
2. Get a heavy duty ziplock bag and add the graham crackers to it, using a meat pounder or something smash the graham crackers to a crumble. Add the butter and sugar and shake around.
3. Line a springform square pan with parchment paper on the bottom and butter on the sides. Using the bottom of a glass, I like to use a rounded wine glass, press the crust mixture flat with a tiny but going up the sides. 
4. Bake for 10-12 minutes.
5. Remove and let cool fully
6. For the filling, make sure the cream cheese is room temperature. Using a stand mixer or handheld beat together the cream cheese, sour cream, sugar, eggs, pumpkin, nutmeg, cinnamon, and salt. The mixture should be smooth and creamy with no lumps.
7. Pour the filling on top of the crust and reduce the oven heat to 325. Bake at 325 for around 1:15. Check periodically, the mixture should be just set in the middle with slight browning at the edges. You want no jiggle. If it's jiggly in the middle it's not done.
8. Remove and let cool covered for an hour, then move to fridge and cool overnight.
9. For the topping using a stand mixture mix together the heavy cream, sugar, and vanilla. Mix until light and fluffy peaks form.
10. Cut the bars into pieces and top with the whipped cream! Top with a sprinkle of cinnamon for decor.