Tigernut Peach Crisp (AIP, Paleo)


Tigernut Peach Crisp (AIP, Paleo)

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Prep time:

Cook time:

  • 2 10oz bags of frozen peaches (can use fresh as well)
  • 3 1/2 tbsp ground cinnamon
  • 1/2 cup water
  • 3 tbsp coconut sugar
  • 1 1/2 cups Tigernut flour
  • 1/2 cup tapioca starch
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • Instructions:
    1. Preheat the oven to 350F.
    2. In a large saute pan, heat the peaches, cinnamon, water, and coconut sugar over low-medium heat. Saute until all the water has evaporated and the peaches have softened and are sticky and syrupy (about 15-20 minutes).
    3. Meanwhile, make the topping by mixing together the tigernut flour, tapioca starch, coconut oil, salt, and cinnamon.
    4. Grease the bottom and sides of an 8X8-inch pan. Pour in the peaches and then crumple the topping all over the top.
    5. Bake at 350F for 30 minutes. Allow crisp to cool before serving.