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 tbsp. 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!