SERVES 6 TO 8
Peach Fruit Filling
3 pounds peaches, peeled, halved, cored, and cut into 1ВЅ-inch chunks
1 tablespoon tapioca flour
2 to 4 tablespoons palm sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Coconut oil for greasing baking dish
Вѕ cup almonds, toasted and chopped
ВЅ cup almond flour
Вј cup palm sugar
2 tablespoons palm sugar
Вј teaspoon ground cinnamon
в…› teaspoon ground nutmeg
в…› teaspoon salt
5 tablespoons coconut oil, melted
1.В В Adjust an oven rack to the middle position and preheat the oven to 400В°F. Grease an eight-inch square baking dish with coconut oil and set on a foil-lined rimmed baking sheet (for easy cleanup).
2.В В Combine all peach fruit filling ingredients in a bowl. Transfer the fruit filling to the prepared baking dish, cover with foil, and bake the fruit until it is hot and has released its juices (20 to 25 minutes).
3.В В While the fruit is cooking, pulse the almonds, flour, palm sugar, cinnamon, nutmeg, and salt together in a food processor until the nuts are finely chopped (about 9 pulses). Add the coconut oil and pulse until the mixture resembles crumbly, wet sand (about 5 pulses). Transfer the mixture to a medium bowl and pinch between your fingers into small pea-sized pieces (with some smaller loose bits).
4.В В Remove the fruit from the oven, uncover, and stir gently. Sprinkle the topping evenly over the fruit. Bake the crisp until the topping is a deep golden brown and the fruit is bubbling (about 15 minutes), rotating the dish halfway through baking. Let the crisp cool for 10 minutes before serving.
Making the Crisp Ahead
The topping can be transferred to an airtight contain and refrigerated for up to three days, or frozen for up to one month. If frozen, allow to thaw completely before using. The fruit filling can be assembled in the baking dish and held at room temperature for up to four hours before baking. To finish, bake as directed.