AIP Peach Crisp

Here is an alternate to my standard crisp recipe that is both delicious and AIP compliant. This is a great way to enjoy the late season peaches before they are gone!


15 large yellow peaches, peeled and thinly sliced

3 tablespoons of maple syrup

4 tablespoons arrowroot flour

2 teaspoons lemon, freshly juiced

1 tablespoons vanilla

Dash sea salt


1 cup palm shortening

1 cup arrowroot flour

3 1/2 cups of tigernut flour

1/2  teaspoon sea salt

1 teaspoon cinnamon

1/3  cup maple syrup

Cinnamon sprinkled to taste


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, toss the peaches with the arrowroot flour, maple syrup, vanilla, cinnamon and sea salt. Spread evenly into a 9 x 13-inch dish.

In a large bowl, combine all of the topping ingredients except the maple syrup.

Using your hands or a pastry cutter, work the palm shortening and dry topping ingredients together until the shortening is integrated and crumbs form.

Add the 1/3 cup of maple syrup and work into the crumbs.

Layer the topping over the fruit and place in the oven.

Bake for 45-50 minutes or until the topping is golden brown.