Peach Crisp
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5-6 servings 1x
Ingredients
Scale
- 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
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/4 cup gluten free oats*
- 1/4 cup chopped pecans
- 1/4 cup chopped walnuts
- 3 tablespoons maple syrup
- 4 tablespoons ghee
- 1 teaspoon baking powder
- pinch of salt
- coconut milk vanilla ice cream, for topping (or other dairy-free ice cream)
- fresh mint, for garnish
Instructions
- 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!
Notes
*If you want to make this paleo, simply remove the gluten free oats & 1 tablespoon of ghee from the crisp ingredients
Find it online: https://paleomg.com/peach-crisp/