Peach Crisp
Although our peach tree has finally succumbed to the brutal Maine winters, we had one year where our peach harvest was plentiful, and we needed ideas on what to do with all our peaches! One recipe that we enjoyed was this peach crisp that is free of refined sugar and sweetened with maple syrup. It goes great with homemade peach ice cream (recipe here)!
Ingredients:
Filling:
2 lbs fresh (or thawed from frozen) peaches, roughly chopped
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Crumb topping:
1.5 cups walnut halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt
Instructions:
Preheat the oven to 350 degrees. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.
Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 degrees for 15 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.
