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.