Peach/ blueberry Crisp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling: 20 oz peaches (6-8) 10 oz blueberries ( 1 c) 1/4 c coconut sugar 1/4 c maple syrup 3 tbsp tapioca flour 2 tsp orange juice 1 tsp almond extract ( opt) 1 tsp cinnamon Dash of salt
Topping #1 1 c pecans or walnuts, chopped 1/2 c sliced almonds 1/4 c coconut oil 1/3 c coconut sugar 1 tbsp tapioca flour 1 tsp vanilla 1/2 tsp cinnamon Dash of salt
Topping #2
5 tsp coconut sugar 4 tbsp arrowroot starch 2 tsp coconut flour 1/2 tsp cinnamon Pinch of salt 5 tsp coconut oil
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Directions: |
Directions:Preheat oven to 350º F. Mix all of the filling ingredients together and pour into a pie plate or double the toppings and put into a 9x13 pan. Mix all of the desired crisp ingredients together and place over the filling mixture. Bake for 25 min or until the filling starts to bubble. Let rest 5-10 min before serving.
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Personal
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Personal
Notes: One of my favorites. I like the nut topping while the non nut version is for Kenz due to her braces. I always double topping #2 for half of the 9x13 and then out the nut version on the other half.
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