Peaches and Cream Crisp
Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!
INGREDIENTS
6 cups (840g) sliced peaches (fresh or frozen/thawed)
1/4 cup (35g) coconut sugar
1/2 cup (60g) arrowroot starch*
1 tsp vanilla extract
1 tbsp lemon juice
1 cup (240g) full fat coconut milk**
Grain-Free Crumble
1 cup (70g) shredded coconut
1/2 cup (80g) nuts/seeds of choice
1/4 cup (60g) nut/seed butter of choice
2 tbsp (40g) maple syrup
1/2 tsp salt
1 tsp cinnamon (optional)
INSTRUCTIONS
Preheat the oven to 350F.
In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
Stir in the coconut milk.
Pour into a 9×9″ square baking dish.
Full Instructions recipe visit: www.feastingonfruit.com