SCD Recipe: Peach Crisp

Filling:

2 lbs sliced peaches (I used frozen, but this is probably 4 – 5 large peaches)
1/2 cup honey
1 tsp cinnamon
1/2 tsp lemon juice
1 tbsp coconut flour

Topping:

1 cup almond flour

1/4 cup honey
1/2 cup chopped pecans
1 tsp cinnamon
1/2 cup cold butter – diced
1/8 tsp salt

 

Preheat oven to 350 degrees.

In a large bowl, combine peaches, honey, cinnamon, lemon juice and coconut flour. Stir well.

Pour peach mixture into a large baking dish.

In a medium bowl combine all the topping ingredients. Because we are using honey, the topping will not be crumbly like traditional crisp.

Spread topping over peach mixture.

Bake for 60 – 70 minutes or until topping is set.

Serve warm or cool completely.

This recipe being shared on Slightly Indulgent Tuesday.

Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

5 thoughts on “SCD Recipe: Peach Crisp

  1. This recipe does sound great, mostly. I have the peaches peeled, sliced, and mixed with the other filling ingredients. I am just about to make the topping, but I just noticed the comment “because we are using honey, the topping…” Unfortunately, I don’t see honey in the topping ingredients list. I am going to try 1/4 cup honey and hope that’s not too much.

  2. What could you sub better for in this recipe? Our diet has no dairy or even margarine. 😩😩

    1. I haven’t tried it in this recipe, but I often substitute coconut oil for butter in recipes. It works pretty well, especially for dessert recipes.

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