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!