Ingredients
The following ingredients have 7 Servings
- 3 ripe peaches, 1 1/2 pounds
- 1 1/2 cups blackberries, fresh or frozen, 6 ounces
- 2 Tablespoons maple syrup, optional if your fruit is perfectly ripe
- 1 Tablespoon tapioca starch
- 1/4 Teaspoon ground cardamom
- 1 Tablespoon vanilla extract
- 3/4 cup almond flour
- 1/2 cup chopped almonds, 2 1/2 ounces
- 1/2 cup unsweetened big flake coconut, 1 ounce
- pinch of sea salt
- 2 Tablespoons coconut oil, melted
- 1/4 cup Grade A maple syrup
Instruction
- Preheat the oven to 325ºF.
- Slice the peaches into thin slices, for 3 peaches I sliced them into 16ths. Lay the peach slices into a 11″ x 7″ – 2 quart baking dish. Scatter the blackberries evenly over the top.
- Mix together the maple syrup, tapioca, cardamom, and vanilla extract until completely smooth. If you’re not using the maple syrup, you may need to add 1-2 Tablespoons of water to the mixture. Pour the mixture over the peaches and blackberries.
- Make the crisp topping by mixing all the ingredients together until combined.
- Using a spoon, dot the crisp topping as evenly as possible over the top of the fruit. It’s ok if a bit of the fruit peeks through here and there.
- Bake the crisp for 35-45 minutes, or until the crisp is bubbling around the edges and the topping is golden brown.
- Remove the crisp from the oven and cool for at least 30 minutes before serving.
- This crisp keeps well for 3-4 days refrigerated, but the topping will soften.
