Fresh Peach Crisp

Sweet summer peaches topped with a spiced, crispy crumble

#fruit #seasonal #soyfree #gf #vegan

When life gives you peaches ... bake! This is the perfect dessert for when you have more peaches than you know what to do with. It is all about the beautiful peachy goodness, and therefore requires little additional ingredients and effort. Really the most time consuming part is peeling and slicing the peaches. Once that is done, this can be thrown together in about five minutes. So if you are looking for a really quick and easy crisp, you can absolutely use frozen peaches where the peeling and slicing are already done! However, if you’re looking to use up some extra peaches and you’ve got quite a lot of peeling in your future, I highly recommend bringing some water to a boil in a large pot, and placing the peaches in the hot water for about 30 second. This makes the skins basically peel off, and your job significantly easier!

1 9x13 inch crisp

Ingredients:

5 lbs peaches, peeled and cut into ¼ inch thin slices

2/3 cup turbinado sugar or coconut sugar

2 tablespoons arrowroot

2 cups rolled oats

½ cup almond flour

½ cup coconut sugar

½ teaspoon salt

1 tablespoon cinnamon

1 tablespoon vanilla extract

½ cup coconut oil

2 tablespoons non-dairy milk

Directions:

1. Preheat the oven to 350 degrees. Lightly spray a 9x13 inch baking dish with cooking spray and line a baking tray with aluminum foil. Place the baking dish on the lined tray (this will catch any juices that overflow while baking).

2. In a large bowl, stir together the sliced peaches, sugar, and arrowroot until thoroughly combined and transfer to the prepared baking dish (it will be very full).

3. In a medium bowl, combine the remaining ingredients to form the crisp topping. Sprinkle the topping evenly over the peaches.

4. Bake the crisp for 60-70 minutes, or until the juices are bubbling and the topping is golden brown and crispy. Enjoy warm with some non-dairy vanilla ice cream!