Peaches and Cream Crisp
Ingredients
- 6 cups sliced peaches (fresh or frozen/thawed)
- 1/4 cup coconut sugar
- 1/2 cup arrowroot or corn starch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup full-fat coconut milk, shaken
Crumble
- 1 cup shredded coconut
- 1/2 cup nuts of choice
- 1/4 cup nut/seed butter
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1 tsp cinnamon
Preparation
Preheat the oven to 350F.
In a large bowl, mix together the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice to coat.
Stir in the coconut milk.
Pour into a 9×9" baking dish.
Combine crumble ingredients in a food processor to form a sticky crumble.
Crumble on top of the peaches.
Bake for 40-50 minutes until golden brown on top and the center is no longer jiggly.
Cool completely before serving.
Spoon into bowls and serve with vanilla ice cream.
