Peach Crisp

• 6 large peaches (or nectarines), skinned, flesh removed and stones discarded
• 1 tablespoon orange juice
• 1 tablespoon vanilla extract
• 3 tablespoons arrowroot powder
• 1 and 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 1/2 cup flaked almonds, crushed
• 1/2 teaspoon cinnamon powder
• Microplaned orange zest from 1 medium orange
• Crem Fraiche, Cream, Ice cream, to serve (Optional)

1. Place peach slices in a large bowl, sprinkle with orange juice, vanilla, and arrowroot; toss well using a spoon to incorporate all ingredients.
2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave, flaked almonds, cinnamon powder and orange zest for topping.
3. Share peach mixture between 4 ramekins or place in a large dish. Top with crumble and bake covered with foil at 180 degrees for 45 minutes, until peach juice is bubbling. The reason you cover the tops is to protect them from browning too quickly.
4. Remove the foil cover and bake for a few more minutes if topping is not yet brown.
5. Serve....with yogurt, creme fraiche, ice cream or just do as I did and savour on its own!

peaches, orange juice, vanilla, arrowroot powder, blanched almond flour, salt, grapeseed oil, nectar, flaked almonds, cinnamon powder, orange zest, fraiche

Taken from food52.com/recipes/12450-peach-crisp (may not work)