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!