Peach Crisp (V) (GF)

Peach Crisp (GF)(V)

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Peach seasons is the BEST! It is hard to resist grabbing a dozen at the farmers market. The problem is, they all like to ripen at the same time. I love making a peach crisp because it is such a light dessert that I sometimes find myself having it for breakfast! This recipe is so hard to mess up so feel free to make changes to ingredients based on what you have laying around. I adapted this recipe from the Chalkboard Mag’s Peach Black Berry Crisp.

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For the Peach Filling:

8-10 Medium/Large peaches
½ Cup Almond or Coconut Milk
½ Cup Organic Brown Sugar (you can also use honey, maple syrup or turbinado sugar)
¼ Cup Almond Flour/Meal
1 tsp Cinnamon
½ tsp sea salt

For the Crisp Topping:

1 Cup Rolled Oats (Trader Joes GF)
¼ Cup Almonds roughly chopped
½ Cup Almond Flour/Meal
¼ Cup Brown Sugar
1 tsp Cinnamon
½ tsp sea salt
½ Cup Coconut Oil

Set your oven to 375 degrees F

Slice all your peaches and set aside in a large bowl.

In a blender combine all the remaining filling ingredients until smooth. Poor the liquid mixture over the peaches and set aside in your refrigerator.

Combine the second list of ingredients in a bowl adding the coconut oil last. Make sure the coconut oil is worked through as evenly as possible. I used my hands to accomplish this.

Grease your tart pan or casserole dish with coconut oil. Slide in your peach filling then top evenly with your crisp topping. Bake for 30-35 minutes depending on the size of your casserole dish(s).

I used two medium sized casserole dishes (one 8×8 and an oval dish of a similar size). If you have a large casserole dish that works great too! I made one to enjoy at home and one for a get together tomorrow evening. It is up to you!

This is so delicious and a easy to make, you must try before fall arrives!

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