grain free strawberry peach crisp
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 6
INGREDIENTS
strawberry peach filling
- 3 cups thick-sliced fresh strawberries
- 3 cups peeled and large-diced ripe, fresh peaches
- 1/4 cup pure maple syrup
- 3 tablespoons Bob’s Red Mill Paleo Baking Flour
- 1 tablespoon lemon juice
crisp topping
- 1 1/2 cups Bob’s Red Mill Paleo Flour Blend
- 1/2 teaspoon sea salt
- 6 tablespoons refined coconut oil, solid
- 5 tablespoons pure maple syrup
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In large bowl, add thick-sliced strawberries and large-diced peaches*, maple syrup, 3 tablespoons paleo baking flour and lemon juice. Pour into 9-inch baking dish.
- To make crumb topping, whisk together 1 1/2 cups paleo baking flour and salt. Add coconut oil and maple syrup. Stir to combine, until crisp topping comes together.
- Use fingers to pinch off small pieces of dough and place over the strawberries/peaches, making an even layer.
- Bake crisp 35-40 minutes, until bubbly and golden brown. Place baking sheet on oven rack under crisp, to catch any juices that bubbles over.
- Place strawberry peach crisp on cooling rack to cool slightly. Serve warm. Best served same day.
NOTES
*For the strawberries and peaches, slicing/cutting them larger will help them to hold their shape and texture while baking.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/06/grain-free-vegan-strawberry-peach-crisp.html