From inthekitchenwithkath.com
(Adapted from Elana Amsterdam’s recipe on her Elana’s Pantry blog)
I used Swerve to sweeten the crisp topping. Substitute an equal amount of maple syrup if you wish. Honeyville Blanched Almond Flour is available at my Costco.
Serves 3 – 4
1 pound peaches (about 3 medium peaches), peeled and sliced*
½ cup + 2 tablespoons blanched almond flour (not almond meal)
A couple of dashes of salt
1 tablespoon butter
1½ teaspoons Swerve (or maple syrup)
¼ teaspoon vanilla extract
1. Preheat the oven to 350°. Put a rimmed baking sheet on a rack in the middle position. (The baking sheet will catch any drips from the peach crisp.)
2. Arrange the peach slices in a 6-inch pie plate, or another baking dish that has a capacity of about 3 cups
3. Combine the flour and salt in a food processor (My mini food processor worked great.)
4. Add the butter, Swerve, and vanilla and pulse so it’s all blended.
5. Sprinkle the crisp topping over the peaches.
6. Bake for 30 minutes. Set on a wire rack to cool.
*Peeling the peaches:
I have a serrated peeler that works great on peaches (and tomatoes). Before I got one, I used this method to easily peel peaches:
Bring a large pot of water to a boil. Add the peaches and boil for 1 minute. Remove them from the water immediately. Remove the skin from the peaches, and slice into thin slices.
Double the recipe to serve 6 – 8
Bake it in an 8 x 8 inch square dish (or any baking dish that holds about 6 cups) for about 35 – 40 minutes.
Use the same method with these ingredients:
2 pounds peaches (about 6 medium), peeled and sliced
1¼ cups blanched almond flour (not almond meal)
1/8 teaspoon salt
2 tablespoons butter
1 tablespoon Swerve (or maple syrup)
½ teaspoon vanilla extract