Freezer-Friendly Peach Crisp

from ButterYum

makes one 9x9 pan

Ingredients

For the Filling:

• 4 cups thinly sliced peaches

• 3 tablespoons tapioca flour

• 1 1/2 tablespoons granulated sugar (more if peaches are tart)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon pure almond extract

• pinch of table salt

• 1 1/2 tablespoons butter, cut into small cubes

For the Crisp:

• 1 1/2 cups quick cooking oats

• 2 teaspoons all purpose flour

• 3 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 6 tablespoons butter, melted

Directions

To make the filling:

1. In a medium mixing bowl, stir together the sliced peaches, tapioca flour, almond extract, sugar, cinnamon, and salt; set aside until needed.

To make the crisp topping:

1. In a small mixing bowl, combine all the crisp ingredients together until no traces of dry ingredients remain; set aside until needed.

To assemble crisp:

1. Butter a 9x9 disposable baking dish or coat with nonstick cooking spray.

2. Pour peach filling evenly into prepared baking dish.

3. Spread crisp topping evenly over peaches.

4. Seal baking dish with heavy duty foil and freeze for up to 3 months (or vacuum seal for longer storage).

To Bake Crisp:

1. Preheat oven to 350F with rack in center position.

2. Place frozen peach crisp on a rimmed sheet pan and bake, covered, for 30 minutes, then uncover and bake an additional 20 minutes or until the filling bubbles.

Notes

• To freeze for longer than 3 months, store completely frozen unbaked crisp in Vacuum sealed bag. If the foil pan gets a little misshapen during the vacuum process, simply reshape it before baking.

• The thickener of choice in this recipe is tapioca flour because it’s remains thick after freezing, unlike some other thickeners.  If you only have tapioca pearls on hand, you can grind them into flour using a grain mill, spice grinder, nutribullet, etc. 

• This recipe calls for a very small amount of almond extract, which accentuates and elevates the flavor of peaches.  Be sure to use the good stuff.