Summer Peach Crisp
For the topping:
all purpose flour
quick rolled oats
light brown sugar
cold cut into cubes
For the Filling:
sliced medium ripe peaches
Approx. 5 cups. You can substitute with other fruits as well such as strawberries, cherries, apples etc.
gluten free flour
coconut palm sugar
granulated sugar works too
freshly squeezed lemon juice
Preheat Oven to 350 degrees F.
In a medium bowl add sliced peaches. Add in coconut sugar and flour, mix together. Let sit on the counter for 20 minutes. So the juices come out in the peaches.
In a separate bowl, add in arrowroot powder, vanilla and lemon juice mix together.
Set aside peaches in a 9” baking dish.
In a separate bowl, prepare the topping. Combine flour, baking powder, cinnamon, nutmeg, salt, quick rolled oats, sliced almonds, brown sugar. Mix butter in last with a fork.
Add topping crumble on top of peaches and put into the oven.
Bake for 40-50 minutes or until the topping is lightly golden brown. Careful not to burn.
Remove from oven and let it cool slightly before serving.
Serve into bowls with a scoop of your favourite vanilla ice-cream on top and enjoy!
Gluten Free Flour: I love using Bob’s Red Mill Gluten Free Flour. It has a great consistency.