Thursday, August 1, 2013

Movin' to the country, gonna eat me a lot of peaches...

So it started out with some almost too ripe peaches from Costco.  I found a Paleo Peach Crisp recipe from Elana's Pantry but decided to tweak it some to our liking.  We loved it and then today I tipped over a flat of peaches.  So alas...I had 9 bruised peaches.  When life hands you bruised peaches...make more peach crisp!

9 peaches, peeled and sliced
1 1/2 cup blueberries
1 Tbsp. lemon juice
1 tsp. cinnamon
3 Tbsp. arrowroot starch
1 Tbsp. coconut sugar
3 cups almond flour
1/2 cup raw honey
1/2 cup melted coconut oil
1 tsp vanilla
1 tsp salt
1 tsp cinnamon

1.  Preheat oven to 350 degrees fahrenheit.
2.  Mix peaches, blueberries, lemon juice, coconut sugar, 1 tsp. cinnamon and arrowroot starch.  Pour into 9x13  glass cake pan.
3.  Mix almond flour, honey, coconut oil, vanilla, salt, and cinnamon.  Crumble onto the top of the peach and blueberry mixture.  Try to break the clumps small.
4.  Bake for 45 minutes covered.  Then remove cover and bake a few more minutes until the crumble starts to brown.  Enjoy!

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