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Peach, Almond, and Raspberry Crisp

Deel op Facebook Print Recipe

Ingredients

  • ½ cup coconut oil softened or melted, plus extra for greasing
  • 10 ripe peaches
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 pint raspberries or a mixture including raspberries and blackberries
  • ¾ cup light brown sugar
  • ½ cup sorghum flour
  • ½ cup oat flour
  • ½ cup gluten-free quick-cooking oats
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup sliced almonds

Servings: 6 to 8

Instructions

  • Preheat the oven to 375°F.
  • Lightly grease a ceramic ovenproof dish (about 9 x 6 x 2½ inches) with coconut oil.
  • Place the peaches in a large heatproof bowl and cover them with boiling water from the kettle.
  • Allow the peaches to stand for a few minutes, then drain and peel them.
  • Remove the stones and cut the flesh into large pieces.
  • Add the cornstarch and vanilla extract, and gently stir in the raspberries.
  • Let them stand for 5 minutes.
  • If there is a lot of liquid, add an extra tablespoon of cornstarch.
  • In a separate bowl, combine the brown sugar, sorghum flour, oat flour, oats, sea salt, and cinnamon.
  • Add the coconut oil and mix until the topping is crumbly.
  • Gently stir in the sliced almonds.
  • Pour the peach and raspberry mixture into the prepared dish.
  • Sprinkle the topping evenly over the fruit to cover.
  • Cook for 40 to 50 minutes or until the topping is golden brown, and the filling is bubbling.

Notes & Wine Advice

Serve the peach, almond, and raspberry crisp warm or at room temperature.
Enjoy your delicious Peach, Almond, and Raspberry Crisp!
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Course; Fruit
Diets; Gluten-Free