Peach, Almond, and Raspberry Crisp
Ingrediënten
- 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
Instructies
- 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 / Tips / 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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