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It’s peach season, which means it’s time to make my FAVORITE dessert! I’ve made an Apple Crisp, a Strawberry Crisp, and a Blueberry Crisp, so it’s pretty obvious that peach needed to be added to that family. This time around, I added gluten free oats to the crisp topping since oats are something I’ve started to incorporate into my own diet. But not to worry, if you don’t eat oats, I specify how to remove them from this recipe. No need to get your panties in a twist. Too many people in this world have twisted panties these days. Do you want me to stop saying panties? Panties.
One last thing about panties – something I’ve done recently to ensure mine don’t twist is stop watching the news. I’m done with it. During quarantine, I watched far too much of it because I was looking for answers, like we all were. But turns out no one knows shit about fuck, so I finally stopped watching and I’ve never felt better. I have this new sense of positivity and excitement for life. When I was watching the news every day, I thought everyone was out to kill everyone. And even though that may be the case, now that I’ve stopped watching the news, I don’t think that anymore. I think about what my friends are up to, what I should make for dinner, how Jackson is feeling on his walks, what my month 4 programming of the Power Sculpt Program should look like. And just like that, I’m back to feeling like a normal person again. No unneeded sadness, no extra worry, just normal life with normal frustrations and upsets. I highly recommend it. The news is a trash pit dumpster fire filled with diapers.
Speaking of diapers, do you think the pregnancy rate has skyrocketed since quarantine or is it actually the divorce rate? It really could have gone either way. Luckily my husband and I haven’t gone down either road, we are just staying on the straight and narrow. Only a couple scream fights have gone down. And when I say scream, I mean myself. Brian isn’t much of a screamer. That sounded weird. But I really do want to know what’s going down these days, babies or singles. Based off my instagram, everyone is pregnant. I’ve never seen more gender reveal parties in my life. So much pink confetti, so many blue balloons, so much plastic ending up in the ocean. And so many babies. Instead of babies over here, we are just taking care of the most expensive French Bulldog baby of all time. Jackson tried to die on us twice and it has cost us an arm and a leg. I don’t know if Brian will ever let us get another Frenchie after Jackson. Which is so sad. Frenchies are the damn best.
Welp, this has been the most random post of all time. I hope you have enjoyed the insight into my extremely distracted brain. Now it’s time to snack on some Peach Crisp! Kbyyyyyyyyyye.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5-6 servings 1x
- 4 peaches, peeled and sliced
- 1/4 cup maple syrup
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon tapioca flour
For the crisp topping
- Preheat oven to 350 degrees F. Grease a pie or baking dish.
- In a large bowl, mix together peaches, maple syrup, lemon juice, vanilla extract, cinnamon, and tapioca flour. Pour mixture into baking dish.
- In a food processor, add all the ingredients for the toppings (except for the ice cream and mint) and pulse until broken down into a crumble texture that sticks together.
- Use your fingers to place the crisp mixture evenly throughout the dish on top of the peaches. Place in the oven to bake for 45 minutes.
- Serve with coconut milk vanilla ice cream and mint on top!
*If you want to make this paleo, simply remove the gluten free oats & 1 tablespoon of ghee from the crisp ingredients
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Oh, Hi! I’m Juli.
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