Gluten-Free, Slow Cooker, Blueberry, Peach Crisp with Vanilla, Coconut Milk Ice Cream
Servings: 10
Preparation Time: 3 hours
Ingredients:
Blueberry Peach Filling:
- 8 peaches, peeled and thinly sliced
- 2 cups blueberries
- 1 teaspoon ground ginger
- 1/4 cup raw honey
Crisp:
- 2 teaspoons ground cinnamon
- 1 1/2 cups almond flour*
- 1/4 cup arrowroot starch
- 3 tablespoons coconut flour
- 1/2 teaspoon salt
- 1/4 cup raw honey
- 1/3 cup palm shortening, or coconut oil, melted
Vanilla Ice Cream:
- 2 cups coconut milk**
- 1 cup almond milk, unsweetened
- 1 teaspoon vanilla extract
- 1/2 cup whole cane sugar
- fresh vanilla bean, if desired
Directions:
Filling:
Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey, and cinnamon; toss until combined.
Crisp:
In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey, and coconut oil or palm shortening.
Mix 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.
Coconut Ice Cream:
Whisk together coconut milk, almond milk, vanilla, sugar, and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
