Recipe from Brooke Kaufman at Balance Within Nutrition.
Ingredients
6 large yellow peaches, sliced
1 Tablespoon fresh lemon juice
1 Tablespoon gluten-free vanilla extract
3 Tablespoons arrowroot powder
1 ½ cups gluten-free almond flour or coconut flour
½ teaspoon sea salt
¼ cup coconut oil, melted
¼ cup honey or organic brown sugar
Directions
1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients, and place mixture in a 3 quart baking dish.
2. In a smaller bowl, combine the flour, salt, coconut oil and honey or brown sugar for topping mixture.
3. Crumble the topping over top of peach mixture.
4. Bake covered at 350° for 45 minutes, until peach juice is bubbling.
5. Remove cover and bake a few more minutes if topping is not yet browned.
6. Serve as is, or with a dollop of your favorite dairy-free ice cream, or coconut cream. Enjoy!