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.