Peach Crisp by @healthbyshorstack
Ingredients
Base:
11 Emmy’s Organics Vanilla Bean Coconut Cookies
1⁄2 cup almond flour
1 Tbsp coconut oil
Filling:
4 ripe peaches
2 1⁄2 Tbsp maple syrup
3⁄4 tsp cinnamon rounded
1⁄4 tsp nutmeg
3 Tbsp tapioca flour
Crumble topping:
4 Emmy’s Organics vanilla cookies
2 Tbsp coconut oil
1 Tbsp coconut sugar
1⁄4 cup gluten-free rolled oats
1⁄2 Tbsp maple syrup
1⁄2 cup almond flour
Directions: Prep time: 20 minutes; Cook time: 40 minutes
Preheat oven to 350F. To peel the peaches, make an X mark with a knife on the bottom of the four peaches. Bring a large pot of water to a boil, with enough water to cover the peaches. Boil the peaches for 60 seconds, then immediately place each in bowl of ice water (use a slotted spoon or tongues). Peel with ease, then slice each peach into 8 slices.
In a food processor, blend the base’s cookies into a flour-like texture, then add the base’s almond flour and coconut oil and pulse till combined well. Press base mixture in an 8x8 oven dish that’s been lined with parchment paper. Press base
down into flat, even layer in the dish. In a large bowl, add the filling ingredients and stir until peach slices are coated. In a smaller bowl, add the crumble topping ingredients and stir until combined. Pour filling over base, then sprinkle
crumble topping on top of filling.
Bake for 20 minutes, then cover the dish with foil (to prevent the top from burning) and bake for about 20-22 more minutes. The peaches should be bubbling. Remove from oven and let cool completely for at least 3 hours. Slice into 9 pieces and enjoy warm or cold.
