The Pioneer Woman Tasty Kitchen
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Peach Crisp (Revised)

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Level: Easy

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Description

This new and improved gluten free Peach Crisp was a lot of fun to shoot and even more fun to eat.

Ingredients

  • 6 whole Large Peaches, Sliced
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Arrowroot Powder
  • 1-½ cup Blanched Almond Flour
  • ½ teaspoons Celtic Sea Salt
  • ¼ cups Grapeseed Oil
  • ¼ cups Agave Nectar

Preparation

Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot. Toss to incorporate all ingredients.

In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping.

Place peach mixture in a 3-quart baking dish. Crumble topping over peaches. Bake covered at 350° for 45 minutes, until peach juice is bubbling. Remove cover and bake a few more minutes if topping is not yet browned.

Serve.

4 Comments

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Avatar of hisirishgem

hisirishgem on 8.17.2010

Oh, Using the natural Agave nectar makes this recipe slightly lower on the glycemic index for us Type II diabetics. Yay! Thanks for this recipe.

Avatar of LavandulaLady

LavandulaLady on 8.9.2010

livp: if you’re not gluten intolerant, just use regular flour (whole wheat would be best.) If you must use a gluten-free product, try oat flour &/or spelt flour.

letterwoman: arrowroot is a thickener, so you can substitute cornstarch or tapioca powder. (or make it ‘optional’ if you don’t mind a juicier dessert.)

Avatar of letterwoman

letterwoman on 7.31.2010

What is arrowroot powder and where can one find it?

Avatar of livp

livp on 7.9.2010

This looks delicious!! One problem – I’m allergic to almond flour – what should I use to substitute?

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