Juicy and sweet in-season white peaches baked under a crispy layer of Lectin Free Gourmet sweet and salty maple cinnamon granola crisp. Make it!
My Lectin Free Gourmet WHITE PEACH CRISP is a new-fangled take on a classic dessert. We ditch sugar and gluten for healthier options, without losing any of the flavor. Served with a creamy keto vanilla ice cream, this dessert is worthy of serving guests at your garden party.
The first time I had white peaches was at the farmer's market in downtown Salt Lake City. White peaches look similar to yellow peaches on the outside. But, once you cut into them, you'll notice a distinctly blush or white flesh. The white fruit is less acidic than its yellow cousin, so it tastes a tad sweeter. Ripened, white peaches are perfectly juicy for a summer fruit crisp.
Summer is the best time to score these seasonal stone fruits. I can usually find them at my neighborhood Sprouts and Kroger stores. I love the juicy, lightly sweet, with delicate peach flavor.
This impromptu dessert is the result of baking an abundance of grain-free granola in my dedicated lectin free commercial kitchen. After bagging up all the orders of granola each day, I always have a few small bits on the bottom that I can't use. So, I take the granola bits home and use them in my baking. The sweet and salty maple cinnamon granola bits are great for ice cream sprinkles, muffin topping and adding texture to cookies. They also make the ideal crisp.
All that said, I realize you don't have a bunch of LFG granola bits lying around. So I'm going to show you how to make this crisp with some bits of blanched almond and pecans and shredded coconut drenched in a sweet and salty, maple cinnamon sauce. It will taste exactly the same. You're going to love it.
Now, let's make white peach crisp.
The Recipe
LFG White Crisp
6 White Peaches (pits removed and sliced)
1/2 teaspoon Salt (divided)
2 tablespoons Raw Local Honey (divided)
1/4 Cup Grassfed Ghee (melted)
1/4 Cup Brown Swerve
1/4 Cup Lakanto Maple Flavored Syrup
1 teaspoon Cinnamon
1/2 Cup Chopped Pecans
1/2 Cup Chopped Blanched Almonds
1/4 Cup Unsweetened Coconut Shreds
Step 1: Let the Peaches Sweat
Preheat oven to 350 degrees F. In a medium bowl, place sliced white peaches. Sprinkle with 1/4 teaspoon of salt. Drizzle 1 tablespoon of honey over the salted peaches. Toss the peaches to distribute the salt and honey evenly. Cover and let stand 10-15 minutes. This allows the peaches to "sweat" out juices while you make the crisp topping.
Step 2: Make the Crisp Topping
In a separate medium bowl, add melted ghee, brown Swerve, syrup, cinnamon and the remaining 1 tablespoon honey and 1/4 teaspoon of salt. Whisk together well until the mixture emulsifies. Add pecans, blanched almonds, and coconut to the mixture. Fold until all the toppings are well coated
Step 3: Assemble the Crisp and Bake
Scrape peaches and juice into a buttered baking crock and top with the crisp mixture. Press the crisp tightly over the fruit with a rubber scraper. Bake at for 20 minutes.
Serve with keto vanilla ice cream. Dr. Gundry recommends Simple Truth brand. It's deliciously creamy. ENJOY!