A dessert that is easy to make, serve and freeze! A perfect use for those almost too ripe berries and peaches!
Ingredients
- 4-5 ripe peaches, peeled and thinly sliced
- 1 cup hulled, thinly sliced strawberries
- ⅓ cup honey
- 2 tablespoon arrowroot starch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup gf certified old fashioned oats
- ½ cup almond flour
- ⅓ cup finely chopped pecans
- ½ cup coconut sugar
- 1 teaspoon lemon zest
- ¼ teaspoon fine sea salt
- 4 tablespoons of dairy free butter
- 3-4 tablespoons plain dairy free yogurt
Instructions
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Preheat the oven to 350 degree Fahrenheit
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For the filling: In a 9x9-inch baking dish, mis together the sliced peaches, honey, arrowroot starch, vanilla, and cinnamon.
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To prepare the topping: In a medium mixing bowl, stir together the oats, almond flour, chopped pecans, coconut sugar, lemon zest, and salt. Mix in the melted butter and yogurt. Sti9r until the mixture is moistened and there are no dry clumps, adding up to 1 more tablespoon of yogurt if it seems to dry.
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Spread the topping in spoonfuls evenly over the filling, breaking up the clumps with your fingers.
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Bake for 30 minutes or until the filling is bubbling around the edges and the top is lightly golden.
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Let the crisp rest for 5 to 10 minutes before serving. Serve with a scoop of dairy free vanilla ice cream.
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