Tag Archives: crisp

Peach or Nectarine Crisp

Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Blog nectarine crisp
Ingredients

  • 2 pounds ripe peaches or nectarines, cut into 1-inch pieces
  • 3 Tbsp coconut sugar, divided
  • 2 teaspoons lemon juice
  • 4 teaspoons tapioca flour
  • 1/2 cup almond flour
  • 1/2 cup old-fashioned rolled oats (quick-cooking fine)
  • 6 tablespoons cold salted butter, cut into small pieces
  • Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

  • Preheat oven to 375° F.
  • Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
  • In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
  • Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

dit-elle-Esther

Paleo Apple Crisp

I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

blog paleo apple crisp (3) blog paleo apple crisp (2) blog paleo apple crisp (1)

Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup coconut oil or butter (melted)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

  • In a large bowl, combine almond flour, cinnamon and nutmeg
  • In a smaller bowl, combine oil, honey and vanilla
  • Stir wet ingredients into dry
  • Place apples in a glass baking dish
  • Crumble topping over the apples
  • Cover with tinfoil and bake at 350° for 50 minutes on low rack
  • When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
  • Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

dit-elle-Esther