Tomato Peach Crisp

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 3 medium ripe peaches
• 2 medium ripe red and yellow tomatoes
• 2 tbsp fresh lemon juice
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/2 tsp ground cinnamon
• 4 tbsp cold coconut oil
• 2 tbsp chopped fresh basil
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 375°F. Lightly grease a 10-inch cast-iron skillet or similar oven-safe pan.
2. 2Pit and slice the peaches into wedges. Core and cut the tomatoes into similar-sized wedges so they cook at the same rate.
3. 3In a large bowl toss the peach and tomato wedges with lemon juice, granulated sugar, cornstarch, and half the chopped basil until evenly coated and glossy.
4. 4Spread the fruit mixture evenly in the prepared skillet.
5. 5In a separate bowl combine the oats, almond flour, coconut sugar, cinnamon, and salt.
6. 6Add the cold coconut oil and rub it in with your fingers until the mixture forms clumpy crumbs.
7. 7Scatter the oat topping evenly over the fruit, leaving some gaps so steam can escape and the juices bubble up.
8. 8Bake for 30 to 35 minutes until the topping is deep golden, the fruit is bubbling vigorously at the edges, and a knife slides easily into a peach wedge.
9. 9Remove from the oven and let the crisp rest for 10 minutes so the juices thicken slightly.
10. 10Sprinkle the remaining fresh basil over the top just before serving for a bright herbal finish. Scoop into bowls while still warm.