I can’t really explain to you how it feels to, for the first time ever, not dread the end of summer. I mean, yes, I will miss some things about summer like peaches and crappy reality television, but instead of feverishly checking the weather hoping there are no freezing temperatures or flurries in the forecast, I’m kissing oppressive heat and humidity good bye for a few months.
I’ve never experienced the switch from summer to fall in Florida, but I didn’t even need the meteorologists to tell me it was happening. I could just tell with the brighter blue sky, the lack of afternoon showers, and less condensation on the windows from the humidity outside and the air conditioning inside.
Overnight, it just changed. Sure, it’s still pretty hot, but it’s getting nicer every day, almost back to the point where I want to be outside all the time. The thought of fall is making me so happy. And while I have to say bye to all the garbage television, I’m pretty psyched about the awesome shows returning.
So it’s just peaches and cherries and nectarines I don’t want to bid farewell. Luckily the peaches in the store are still the bomb right now, making it just the right time to showcase them in a peach crisp.
I must confess, I don’t post a lot of crisps around here because I mostly make them to eat hot out of the oven and they are eaten before photos can be taken. But not this time! Well, I did make a couple small ones to devour, but I saved the big one for pictures and leftovers.
Crisp might be freaking fantastic hot out of the oven, but it’s just as good, only a little different, at room temperature or even cold.
This is pretty classic. Peaches. Lemon. Spices. A crumbly topping.
And it is so good and comforting, perfect for the end of summer no matter where you live.Print
A classic crisp featuring tons of fresh peaches with warm spices and a grain free topping that is crispy, crunchy, and totally irresistible.
8 heaping cups peaches, sliced about ½ inch thick
¼ cup pure maple syrup
Juice of one lemon
2 tablespoons tapioca starch
1 teaspoon vanilla bean powder
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
½ cup coconut sugar
¾ cup almonds, coarsely chopped
1 teaspoon ground cinnamon
½ teaspoon sea salt
2 tablespoons pure maple syrup
2/3 cup olive oil
Preheat oven to 350 degrees F. Line a baking sheet with foil.
In a large bowl, make the filling. Stir together peaches, maple syrup, lemon, tapioca, vanilla, cinnamon, ginger, and cardamom until well combined. Pour into an 8 inch deep baking dish. You can also make them in little ramekins or oven safe bowls. Fill baking vessel of choice just over ¾ full with filling.
Make the topping. I totally just wiped out the filling residue and made the topping – it’s all baking together anyway! Stir together the flour, sugar, almonds, cinnamon, and salt until combined. Slowly stir in the maple syrup and oil until clumps of various sizes form. Carefully place over the fruit in the baking dish, pressing down slightly to help it stick.
Place on the foil lined tray and bake about an hour (smaller dishes will require less time) until fruit is bubbling and topping is brown. Serve warm or store at room temperature for up to 3 days or frozen in containers up to 3 months. Reheat in the microwave about 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour