Paleo Peach Crisp
Ingredients
Filling
-
6
medium
peaches
-
¼
cup
coconut sugar
-
1
tablespoon
tapioca flour
-
⅛
teaspoon
salt
-
1
teaspoon
cinnamon
-
1
teaspoon
lemon juice
Topping
-
¾
cup
blanched almond flour
-
⅓
cup
maple sugar
-
⅓
cup
refined coconut oil
-
¾
cup
raw walnuts
-
⅓
cup
unsweetened coconut
-
1
teaspoon
vanilla extract
-
1
teaspoon
cinnamon
-
¼
teaspoon
fine sea salt
Instructions
- Preheat the oven to 350° F and grease a 9-inch square pan or deep dish pie plate.
- Prepare the topping by mixing together the chopped nuts, almond flour, maple sugar, unsweetened coconut, coconut oil, vanilla extract, cinnamon, and sea salt in a medium bowl.
- Refrigerate the topping mixture while preparing the filling.
- Cut and peel the peaches into ½ inch slices and place them in a medium bowl.
- Add the filling ingredients (coconut sugar, tapioca flour, salt, cinnamon, and lemon juice) to the peaches and toss to coat well.
- Transfer the peach mixture to the greased dish and spread the topping evenly over it.
- Bake for 35-40 minutes, covering with foil for the last 5 minutes if the top starts to brown too much.
- Let cool and serve with vanilla ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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