Honestly guys, this peach crisp is what brought my mind around to finally blogging again. Couldn't wait to share it with you. It's so great! I'm no stranger to apple crisp, but this is my first experience with it's summery sister edition, and I'm sold. My mother-in-law made this crisp the weekend we were packing up at camp and sent us home with a deep, heavy dish of it. We chilled it in the fridge and ate bits of it after every meal until it was gone. (which was a sad moment.) It was fantastic warm too, but I loved how jellied the peaches got, how intense the flavors became, and how refreshing it felt when we ate it cold. Yum. If you give it a go, you'll see what I mean. Just savor every sweet bite.
So I know that some of you guys already know and love Grandma Marian's famous apple crisp, and in that case, you'll be happy to know that this recipe is based on that piece of perfection. Big thanks to Mom Judy for creating the masterpiece and giving me the ok to share it here! You're wonderful, Judy!
gluten and dairy free
5 peaches, chopped
1/4 cup coconut sugar or raw sugar
1 tsp. cinnamon
1 T. tapioca flour
2 T. melted coconut oil
1/2 cup rice flour or a gf flour blend
1/2 cup coconut sugar or raw sugar
1/2 cup gf rolled oats
1/4 tsp. sea salt
1/2 tsp. cinnamon
5 T. coconut oil (or palm shortening)
Preheat oven to 350º. Arrange chopped peaches in an 8x8 or 9x9 dish and sprinkle with sugar, cinnamon, and tapioca flour. Drizzle coconut oil over this and mix it up a bit in the pan. Combine all topping ingredients in a small bowl, cutting in the coconut oil last. Scatter the topping evenly over the peaches.
Bake for 50 minutes, or until golden and crunchy on top and peaches look bubbly-caramely. Serve warm with vanilla bean coconut milk ice cream. Or set it in the fridge until it gets good and cold - it's truly delicious when eaten cold. Leftovers are awesome and get better by the day. Double this to make a 9x13.