Peach Crisp

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6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups almond flour
1 teaspoon salt
1 teaspoon baking soda
½ cup safflower oil
¼ cup agave nectar

Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients. In a smaller bowl, combine almond flour, salt, baking soda, oil and agave for topping. Place peach mixture in a 3 quart baking dish. Crumble topping over peaches. Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown.