The perfect thing to eat on a chilly fall day. Trust me, this is sooooo good. I LOVE the combination of peaches and pears together, to me it was much tastier than just peach crisp. (And this recipe is gluten-free and super healthy, to top it all off!) You should definitely give it a try. :)
4 to 5 medium peaches, sliced
2 cups of pear slices (I apologize for the weird measurement here, the original recipe was for 2 cups of blueberries, so I was just replacing that. I can't remember how many pears I ended up using...)
2 tablespoons coconut sugar or pure maple syrup
1 tablespoon arrowroot powder
1/4 teaspoon ground nutmeg
2 cups gluten-free rolled oats
1/4 cup brown rice flour (you can really use any kind of gluten-free flour here, I ended up using sorghum flour)
1/4 cup arrowroot powder
1 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/2 cup melted coconut oil or butter
1/4 cup pure maple syrup
(EDIT: I'm not sure what happened but somehow when this was posted I left out several of the topping ingredients and put down the wrong amounts for a few things. :/ I have triple checked now though and this is correct. Sorry about that. :P)
Preheat the oven to 375˚F. Set out an 8x8-inch glass baking dish.
To make the filling, add all the ingredients to the baking dish and gently toss together.
To make the topping, place the rolled oats, brown rice flour, arrowroot powder, cinnamon, and sea salt into a bowl and mix well to combine. Ad the melted coconut oil and maple syrup and stir together. Crumble the topping over the fruit.
Bake the crisp for about 40 minuets. Serve warm.
Yield: about 6-8 servings
(with slight modifications, this recipe was taken from The Whole Life Nutrition Cookbook)
Yep. The brothers enjoyed it. I seriously could've eaten the whole thing by myself though. ^_^