Sugar is my nemesis, the more I hate it, the more I want it. Sugar and I have been playing mind games since my childhood. Until few years ago, we came to a truce. I enjoy sugar just as much as anybody does but different kind of sugar. When I make desserts at home, I consciously avoid processed sugar and go with natural forms like maple syrup or sugar, honey or date sugar. Over the years, I have also realized it has been absolutely taxing on my mind and body when I play the game of self-control with desserts and so I came up with these small batch desserts. Small portions, with quality ingredients, your brain is happy and so is your body.
Now about this recipe, you can replace the peaches with seasonal fruits, I know, how fun! Apples for Fall, strawberry, raspberries and blueberries with a hint of rhubarb for Spring and of course peaches for the glorious sunny Summer. Please note that you are totally allowed to make this crisp with any aforementioned fruits in no particular seasonal order. Might I also assure you, you will not be judged here for the choices you make. This particular recipe accommodates foodies of all kinds. Paleo folks can replace the whipped cream with some coconut cream and the lovely vegans can replace the dairy with coconut oil or vegan butter. And that vegan vanilla ice cream on top of it….oh mama!
- • Peaches — 2 cups, roughly chopped
- • Tapioca Starch (arrowroot or cornstarch) — 1 tablespoon
- • Maple syrup — 2 tablespoons
- • Maple sugar — 1 tablespoon
- • Almond flour or meal — 4 tablespoons
- • Pecan halves — 3/4 cup
- • Butter (salted or unsalted) — 2 tablespoons
- • Vanilla extract or paste — 1/2 teaspoon
- • Salt to taste
- Preheat the oven to a 350F (176.6 C) and line a baking tray with some foil.
- To the chopped peaches add the tapioca starch, mix it and set it aside.
- Now in a chopper, add the butter, maple syrup, almond flour and the pecan halves. Then blitz it until it turns into a crumbly dough.
- Transfer the chopped peaches into four 6 oz. ramekins.
- Then divide the crumble dough into 4 parts and cover the peaches with the dough.
- Place them onto the baking sheet and bake for 20 to 25 minutes.
- You can serve it with a scoop of ice cream or a dollop of whipped vanilla cream.
- Dairy-free: Replace butter with coconut oil or vegan butter. Ice cream or cream can be replaced with dairy free ice-cream or coconut cream.
