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.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
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This sounds lovely!
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.
What could you sub better for in this recipe? Our diet has no dairy or even margarine. ??
I’m sorry *butter
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.