A gluten free crisp made with fresh Colorado peaches, juicy blueberries, coconut flour and almonds.
Ingredients
TOPPING
1 cup/120g almond flour
½ cup/65g coconut flour
¼ cup/55g raw Turbinado/Demerara sugar
½ cup/70g almonds, slivered or chopped
½ cup/113g butter, chilled and in small cubes
FILLING
5 peaches, sliced (I left the skins on)
6 oz punnet blueberries
1 teaspoon cinnamon
2 tablespoons raw sugar, Turbinado or Demerara
1 teaspoon vanilla extract
Instructions
TOPPING
Toss the almond flour/ground almonds, coconut flour and the Turbinado sugar together.
Add the butter cubes and blend in roughly into thick streusel like crumbs.
Add the slivered almonds and mix.
FILLING
Toss the peaches with the sugar, cinnamon and add the vanilla.
Divide between 6 ramekins and add blueberries to each.
Cover each ramekin with the streusel mix.
Bake at 325℉/160℃ for 30/40 minutes until brown on top and juices are bubbling.
Serve with a dollop of cream or a scoop of ice cream.
Notes
Regular flour can be substituted for the coconut flour, just increase the oven temperature to 350℉/180℃. Coconut flour and the almond flour tend to brown quickly so I use a lower temperature.