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