Going up north. Heading to the cabin. Getting out of town. Leaving the city. Enjoying the Northwoods. It’s the mantra of Minnesotan summers. Once Memorial Day hits, it seems that every one of your friends has a cabin, a parents’ cabin, a brother’s cabin to enjoy during the heat of the summer months. Days are spent on one of our infamous 10,000 lakes, lounging on boats or (not) catching fish off docks. Rain doesn’t stop us. Give us 52 playing cards, and we’re good-to-go for hours with games of cribbage on our handmade boards or euchre tournaments for the record books. While the cabin provides the setting, the food provides the plot. Days revolve around the food prepped in the kitchen or cooked over the open flame. From a hearty egg bake in the morning to the fresh-caught fish over the fire in the evening, each meal provides a reason for everyone to gather around the picnic table to share stories. With stone fruit season in full swing, this Peach Crisp epitomizes the joy of that experience. The juicy deliciousness of the peaches is amplified by the sweet crunch of the Way Better Snacks Sweeet Potato chips. It’s a dessert to eat while memories are being made. While young kids form the foundations of their future stories, “When I was a kid, we always ate the most delicious fruit pies after a day on the lake…” Let’s get to memory-making and peach pitting. It’s summertime at the cabin. Pro tip: place ripe peaches in boiling water for 30 seconds, then dunk immediately in ice water. The peels should slip right off.
Way Better Sweeet Potato Peach Crisp
For the filling:
5 large ripe peeled peaches, pitted and chopped
1 tablespoon lemon juice
1/3 cup sugar
1 1/2 tablespoons corn or tapioca starch
1/2 teaspoon ground cinnamon
For the topping:
1/2 cup flour, all-purpose, sprouted ground flour or your favorite gluten free flour blend
1/3 cup coconut sugar or packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup cold coconut oil
1 cup crushed Simply Sweet Potato Tortilla Chips
Preheat oven to 375 degrees. Oil a 9”x9” baking pan or deep dish pie pan.
In a bowl toss chopped peaches with lemon juice. Mix together sugar, starch and first measure of cinnamon in a small bowl. Sprinkle sugar mixture over peaches and mix. Set peach mixture aside while assembling the topping.
Mix together the flour, second measure of coconut or brown sugar, cinnamon, and nutmeg until blended. Using two forks or a food processor, cut in cold coconut oil until there are no coconut oil pieces larger than a pea. Stir in crushed Sweet Potato Tortilla Chips.
Pour peach mixture and any accumulated juice into prepared baking pan. Spread into an even layer. Sprinkle topping mixture over fruit being sure not to pack down topping.
Bake in a preheated 375 degree F oven until topping is golden and fruit filling is bubbling and tender, 30 to 35 minutes.
Serve warm or at room temperature. Delicious plain or with a scoop of frozen yogurt, dairy free vanilla ice cream or whipped cream.
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