Do you follow us on Instagram? If not, we think you should AND we would love to follow you so tag us in a post. If you do, then you know about our peach picking adventure at Jones Orchard this past weekend. It actually wasn’t too hot, the peaches were plentiful and our 10 pound bucket was full in about 30 minutes.
But, what do you do with 10 pounds of ripe peaches? Well, your kids will try to eat too many and make themselves sick. You can chop and freeze some for smoothies. And you can bake! I modified my traditional peach crisp recipe (that contains butter, flour, eggs, and oats) to make it food allergy (and food sensitivity) friendly, as well as much lower in carbohydrates.
Gluten free, grain free, dairy free, sugar free.
6 large Peaches, peeled and sliced
1 tbs Monkfruit Granulated Sweetener*
1 tbs Tapioca Flour
1 tsp Vanilla Extract
1 cup Unsweetened finely shredded coconut
1 cup Almond Flour
1/4 cup Tapioca Flour
1/4 cup Golden Monkfruit Sweetener*
1 tsp Ground Cinnamon
1/4 tsp Sea Salt
3/4 cup Coconut Oil (can substitute ghee or butter), softened
Preheat oven to 350 degrees.
In an 8x8 baking pan combine all ingredients for the filling.
In a separate bowl, combine all the dry ingredients for the topping until mixed well and then add coconut oil. Refrigerate mixture for about 30 minutes until it hardens slightly.
Crumble mixture over top of the peaches.
Bake for 30-35 minutes until top is golden brown and peach mixture is bubbly.
*I use Lakanto Granulated and Golden Monkfruit Sweeteners for most of my baking. You can find both at Whole Foods, but they are generally cheaper on Amazon (click the pick to find them there)