Summer Peach Crisp

The key to this peach crisp is simplicity. But that's usually what I say when it comes to any fruit crisps. I love the flavor of the fruit to shine and the crispy bits to be a little like a cookie topping. And that's just how this one was... well is...? Well not anymore... I took a few pictures and by the end of the day it was gone ;) Yep, that's usually how these babies go...very quickly.

I picked up a bushel of these gorgeous gems last week from a local farmer. I go to him every year when it's peach season. These are Red Havens, one of my favs, because they are not horribly sweet and just the right texture and color for baked goodies and basically just to gawk at.

They kinda look like a gorgeous sunset this time of year, appropriate since we have been talking so much about the sun this month with the solar eclipse tomorrow and all the gorgeous August sunsets that I have witnessed this month. So much beauty and little reflections of summer.

The day I pick up a bushel is celebration crisp day! I also plan to try and make some peach butter and store some in a honey based syrup as well. We'll see how that goes :) But for now... let's make crisp and watch another fleeting summer sunset, shall we?!? 

Summer Peach Crisp Recipe
{gluten, dairy, nut, seed, soy, egg and refined-sugars-free}

6 cups of fresh pealed and sliced fresh and juicy peaches
1 lemon squeezed and zested
1 TB of sprinkled tapioca flour
3 TB of maple syrup (or a mix of honey)
pinch to 1 ts. of ground cinnamon
pinch to 1 ts. of ground nutmeg
pinch of cardamon
pinch of cloves

Put all of the above ingredients in a saucepan on medium heat and let the peach juices break down and the tapioca thicken the juice. Leave on medium to low heat for 7-10 minutes and then it is ready to pour into a 9x9 Pyrex pie pan or square dish.

In a small bowl mix together...

1/2 cup of quick cooking GF oats

1/2 cup of finely ground certified GF oat flour

1/2 cup of coconut palm sugar

2 TB of potato starch

2 TB of tapioca flour

pinch of sea salt

1/3 cup of Spectrum's palm oil shortening or extra virgin coconut oil 

drizzle of pure maple syrup

The above mixture will turn into a sticky cookie-like-batter and will be easy to sprinkle over the peaches. Then bake in a 350 degree oven for 30 minutes until there is bubbling peach juices coming from the sides.  Pull from the oven and let cool for 20 minutes before serving up warm. Which is the best way to serve in my opinion. 

This is the kind of recipe that is completely inspired and made possible by gorgeous fresh peaches. SO if you have fresh peaches available to you-then this little summer delight is a MUST! It is fabulous with a dollop of your favorite vanilla ice cream or whipped topping. But is also just fabulous as is :)

Hope you are hanging on to the best of what's left of summer and enjoying your people, nature and some gorgrous delicious food! Much love and happy baking, friends! xoxo