Friday, June 26, 2009

Peach Blueberry Crisp

Peach Blueberry Crisp

Mix together in an 8 x 8 oven proof baking dish, I used a pyrex bowl.

2 cans sliced peaches, packed in juice only and drained or 2 c. freshly sliced peaches
1/3 c. fresh or frozen blueberries
1/4 tsp. xanthan gum (omit if following SCD guidelines)
1/4 tsp. cinnamon
1 T. lemon juice
2 tsp. vanilla
3 T. honey

In a separate bowl combine:

1 c. almond flour
1 T. honey
1/8 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 T. non hydrogenated shortening or butter

Mix with fingers rubbing the shortening into the dry ingredients. Sprinkle over peaches and bake at 350 degrees for 35 minutes or until medium brown. Serve with SCD whipped cream or your favorite vanilla ice cream.

Check out this post and see how I made this recipe in a dutch oven over the fire....

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