Farmer’s Market Peach Crisp

Farmer's Market Peach Crisp

Peaches are naturally juicy and sweet … so they need very little added to them to be amazing! Take this basic recipe and experiment all Summer – try adding a handful of raspberries … basil … even some grated ginger!

Buy organic peaches for your health and the health of our planet … and ask the growers at your farmer’s market whether they have any “scratch and dent” peaches with bruises or other imperfections. Not only are they a fraction of the price of perfect peaches, they’ll be the fruits that are ripe and ready to use when you get home!

Farmer’s Market Peach Crisp

Ingredients

6-10 medium scratch/dent (or other) peaches
juice of 1 lemon
2 tbsp coconut flour
1 tsp almond extract

1 cup whole oats
½ cup almonds
½ cup walnuts
1/4 cup unsweetened coconut flakes
½ cup brown sugar OR 1/4 cup maple syrup
1/3 cup melted coconut oil
pinch of salt

Preparation
1. Heat oven to 375 degrees.
2. Peel the peaches, remove any soft or bruised areas, and chop into about 4-5 slices per peach
3. Combine the peach slices with the lemon juice, coconut flour, and almond extract in a large bowl. Toss until the peaches are well coated.
4. Put the peaches into a casserole dish or lasagna pan.
5. Add the the oats, almonds, walnuts, and coconut flakes in a processor and pulse to break up into a coarse but fairly even mixture. Be careful here, don’t over-mix or you’ll wind up with nut butter!
6. Put this mix in your bowl, add the coconut oil, brown sugar, and salt, and mix with a spoon.
7. Place this mixture over the peaches.
8. Bake for 35-45 minutes, or until the peaches are bubbling and the topping is lightly browned.

Top with greek yogurt or a small scoop of high-quality vanilla ice cream.

Most important: sit and really ENJOY the amazing taste of summer … preferably sharing with family and friends who share your love of healthy, delicious food!

Comments

  1. says

    It’s hard to argue with peach cobbler. We’ve been gitteng peaches at the farmer’s market every week, aren’t they great? We’ve mainly been eating ours fresh or grilling them. You must love cinnamon, your recipe is generous with it.Mary recently posted.. (dofollow)

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