Summery Peach Crisp
Servings: 4 people
Equipment
- Mixing Bowl
- Baking sheet
- Baking sheet liner
- Oven
- Baking dish
Ingredients
Crispy and Simple Low Glycemic Granola
- 2 cups rolled oats
- 1 cup buckwheat groats raw
- 1/2 cup whole almonds raw
- 1/2 cup walnuts raw
- 1/2 cup pepitas raw
- 4 tbsp unhulled sesame seeds raw
- 2 tbsp chia seeds
- 2 tbsp coconut flakes unsweetened
- 1/2 tsp pink himalayan salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil regenerative, extra virgin
- 1/2 tbsp pure vanilla extract
Peach Crisp
- 1 cup Crispy and Simple Low Glycemic Granola
- 2 peaches medium, ripe, sliced
- 2 tbsp coconut sugar
- 1 tbsp gf flour
- 1/4 tsp tapioca starch
- 1 tsp lemon juice fresh
- zest of lemon
- 1/2 tbsp pure vanilla extract
Instructions
Crispy and Simple Low Glycemic Granola
- Preheat oven to 300ºF. Line baking sheet with liner and set aside.
- Transfer all ingredients into a large mixing bowl, adding dry ingredients first. Stir to combine.
- Transfer mix to prepared baking sheet and put in oven.
- Bake one side for 20 minutes, then rotate and bake again until golden and crispy about 10 minutes. Add optional toppings such as dried cornflower petals, calendula, and freeze dried raspberries.
Peach Crisp
- Preheat oven or toaster oven to 300ºF.
- Add ripened, sliced peaches to a bowl and combine all ingredients excluding granola. Let macerate up to 15 minutes.
- Bake peaches until warmed and caramelized.
- Add granola to baking dish and bake additional 5 minutes or until the top is fully warmed and crispy.
- Top with plant based, vanilla ice cream scoop and enjoy