Peach Crisp

• servings: Serving: 1
• active time: 10 minutes
• total time: 50 minutes

Ingredients

Peach Filling:

4 cups fresh peaches sliced (about 4 to 5 peaches)

2 Tbsp pure maple syrup

1 Tbsp fresh lemon juice

1 Tbsp tapioca flour or gluten-free all-purpose flour

For the Topping:

1 cup almond flour

½ tsp ground cinnamon optional

3 Tbsp coconut oil melted*

3 Tbsp pure maple syrup

1 tsp pure vanilla extract

Pinch sea salt

Directions

Preheat the oven to 350 degrees F.

Transfer the sliced peaches to a mixing bowl along with the rest of the ingredients for the filling (pure maple syrup, lemon juice, and tapioca flour). Use a wooden spoon or a rubber spatula to gently toss all of the ingredients together. Transfer the peach mixture to a small baking dish, or a 8-inch square or round cake pan.

Mix the topping ingredients in a large bowl until combined. Use your hands to crumble this mixture on top of the peach layer. This is a free-form kind of situation, so no need to make it look perfect.

Cover the pan in aluminum foil and bake for 20 minutes on the center rack of the preheated oven. Remove the foil and bake for another 15-20 minutes, or until the peaches are bubbling and the crisp topping is golden brown.

Serve peach crisp warm with a scoop of melty vanilla ice cream.

Notes

*Use 4 tablespoons of melted butter if you aren’t dairy-free.