AIP Peach Crisp

HERE IS AN ALTERNATE TO MY STANDARD CRISP RECIPE THAT IS BOTH DELICIOUS AND AIP COMPLIANT. THIS IS A GREAT WAY TO ENJOY THE LATE SEASON PEACHES BEFORE THEY ARE GONE!

FRUIT:

15 large yellow peaches, peeled and thinly sliced

3 tbsp. of maple syrup

4 tbsp. arrowroot flour

2 tsp. lemon, freshly juiced

1 tsp. vanilla

Dash sea salt

TOPPING:

1 c. palm shortening

1 c. arrowroot flour

3 1/2 c. of tigernut flour

1/2  tsp. sea salt

1 tsp. cinnamon

1/3  c. maple syrup

Cinnamon sprinkled to taste

DIRECTIONS:

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, toss the peaches with the arrowroot flour, maple syrup, vanilla, cinnamon and sea salt. Spread evenly into a 9 x 13-inch dish.

In a large bowl, combine all of the topping ingredients except the maple syrup.

Using your hands or a pastry cutter, work the palm shortening and dry topping ingredients together until the shortening is integrated and crumbs form.

Add the 1/3 cup of maple syrup and work into the crumbs.

Layer the topping over the fruit and place in the oven.

Bake for 45-50 minutes or until the topping is golden brown.

Enjoy!

SEPTEMBER 26, 2019