I'm back into my whole "no white food" thing, and I picked up some luscious last-of-the-season peaches at the market so I could whip up a dessert for a dinner party. I went for a simple, rustic peach crisp and used agave nectar and oat flour so I would be able to eat it guilt-free!



Of course, the guests got ice cream on theirs, but my ice cream-less version was tasty enough to stand on its own. I made them earlier in the day and heated them in a 350 degree oven for about 15 minutes before serving so they would be warm and wonderful. You could make them in a 9x9 pan, but I made them in ramekins to impress my guests! I love how they bubbled over and looked so homey and scrumptious.


Peach Crisp with Agave and Oats
makes 8-10 ramekins or 1 9x9 square pan

Ingredients:

for the filling:

• about 3 lbs. ripe peaches, peeled and chopped
• 1/4 cup agave nectar
• 1 tsp vanilla
• 2 T cornstarch
• juice of 1 lime
• zest of 1/2 lime

for the topping:

• 1 cup oat flour
• 1/4 cup oats
• 1 large pinch salt
• 1 tsp baking powder
• 1/3 cup ground pecans (I ground them in my coffee grinder)
• 1/2 cup butter, cut in chunks
  
• 1/4 cup agave nectar
• 1/2 cup milk

Method:

• Preheat oven to 350.
• Combine all filling ingredients in a bowl and set aside.
• Using a food processor or pastry blender, cut butter into dry ingredients until mixture resembles peas or lentils. Stir in agave and milk until combined.
• Put fruit in dish or ramekins and press down with the back of a spoon or spatula. Pour filling over and press down.
• Put ramekins or dish on a sheet pan covered with parchment or foil (because the dishes will spill over when cooking) and put in the oven. Cook about 30-40 minutes until topping is cooked all the way through.
• Serve warm with ice cream or whipped cream.