By Kristi Anderson
Peach or Nectarine Crisp
2 pounds ripe peaches or nectarines, cut into 1 inch pieces
1/2 cup brown sugar, divided
2 teaspoons lemon juice
4 teaspoons cornstarch
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (not quick cooking)
1/4 teaspoon salt
6 tablespoons cold (and potent) canna-butter, cut into small pieces
Vanilla ice cream or yogurt, for serving (optional)
Preheat oven to 375°F.
Combine peaches or nectarines, 1/4 cup brown sugar, lemon juice and cornstarch in a 9-inch shallow round baking dish. Or you can use a pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in cold canna-butter with your fingertips until coarse crumbs form. Sprinkle oat topping all over the fruit mixture. Place dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the fruit is bubbling. About 40-45 minutes. Let your Peach or Nectarine Crisp cool for at least 15 minutes before serving. Top each serving with a scoop of ice cream or a dollop of yogurt.
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