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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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.

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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.)

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letterwoman on 7.31.2010

What is arrowroot powder and where can one find it?

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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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