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Peach Crisp (Revised)
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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.
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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.
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.)
letterwoman on 7.31.2010
What is arrowroot powder and where can one find it?
livp on 7.9.2010
This looks delicious!! One problem – I’m allergic to almond flour – what should I use to substitute?