Peaches, Part Deux!

In my somewhat obsessed effort to let not one peach go bad, (you'd think it would be impossible with all these mouths, but...) I came up with this peach crisp for lunch today to fill us after our chard/beet smoothie, and the girls helped me whip it up in record time. I really like how this one turned out. Hope you enjoy it as well!

Peach Crisp

For the crisp: 

1 and 1/4 cups blanched almond flour
scant 1/2 cup coconut sugar
scant 1/2 cup xylitol
1 and 1/4 sticks butter
1/2 cup sliced almonds
pinch of sea salt

For the filling:

5 large peaches, sliced
3tbsp. blanched almond flour
1tbsp. lemon juice
1/4 cup agave nectar
1/2 tsp. vanilla
pinch sea salt

Pre-heat oven to 350 degrees. Stir ingredients for filling together in medium bowl. Place in a lightly greased 9x13 pan. Mix ingredients for the crisp in food processor, or I did so in my Bosch kitchen machine, and crumble onto top of filling. Bake for 20 minutes, or until top is lightly browned and filling is bubbling.

Substitution Possibilities...

For the blanched almond flour, you could use the same amount of natural almond flour or wheat flour.
For the coconut sugar, you could use the same amount, or a touch more brown sugar.
You could replace both sugars in the crisp topping with 2/3 cup (total) of agave, honey or maple syrup.
For the xylitol, you could use the same amount, or a touch more white sugar.
For the butter you could use the same amount of coconut oil or grapeseed oil.
For the sliced almonds, you could use the same amount of chopped nuts of any kind.
For the blanched almond flour in the filling, you could use the same amount of natural almond flour or wheat flour.
For the agave in the filling, using the same amount of honey or maple syrup would be tasty as well. To replace this with sugar, use a little more.

If I can do it, you can do it!