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Saturday, 18 July 2015 15:08

Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

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Slow Cooker Blueberry Peach Crisp Slow Cooker Blueberry Peach Crisp LPHJ Kitchen
This easy dessert requires no oven and just a few ingredients! It's a great use of those fresh, summer peaches!

  • Ingredients:
    8 peaches, peeled and thinly sliced
    2 cups blueberries
    1 tsp ground ginger
    1/4 cup honey
    2 tsp cinnamon
    1 1/2 cup almond flour
    1/4 cup arrowroot starch
    3 Tbsp coconut flour
    1/2 tsp salt
    1/4 cup honey or coconut sugar
    1/3 cup palm shortening, ghee, coconut oil, melted

    Vanilla Ice Cream

    1 can coconut milk, full-fat (or about 2 cups)
    1 cup almond milk, unsweetened
    1 tsp vanilla
    1/2 cup whole cane sugar
    Fresh vanilla bean, if desired
  • Instructions:
    Grease a slow cooker with coconut oil or ghee (butter, etc). Add in peaches, berries, ginger, honey and cinnamon; toss until combined. In a small bowl, combine flour, arrowroot starch, coconut flour, salt, honey or coconut sugar and palm shortening. Stir with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

    For ice cream: whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.
  • Serves: 10
  • Cuisine: American (general)
  • Cooking method: Slow cook/crockpot
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Comfort food, One-pot meal, Summer favorites, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 2-3 hours
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