Lavender Peach Crisp

For the Filling

• 8

  organic peaches, pitted & roughly chopped

• ½ cup

  water

• ½ cup

  honey

• 1 tbsp

  culinary-grade lavender

For the Crisp Topping

• 1 cup

  gluten-free rolled oats

• ¼ cup

  cup almond meal

• ¼ cup

  gluten-free flour (we love cup 4 cup)

• ½ cup

  chopped pecans (can go heavier with the pour if you like nuts!)

• 4 tbsp

  coconut sugar

• 1 tsp

  Healthy On You® Lavender Fields Forever Lavender Sea Salt

• 6 tbsp

  coconut oil melted

Coconut Whipped Cream

• 1 can

  full-fat coconut cream (chilled in fridge for 1-2 days)

• 1 tbsp

  sugar

• 1 tsp

  vanilla extract

Prepare the Lavender Syrup for the Peaches

1. Combine the water, culinary lavender and honey in a small saucepan.

2. Cook over medium-high heat, allowing the liquid to boil for 5 minutes.

3. Remove from heat and let cool while preparing the crisp topping.

4. Once cooled, strain into a small bowl, catching the lavender with a fine-mesh sieve.

Make the Crisp

1. Preheat oven to 350°F and coat your pan of choice (8x8 pan, or four small pans, etc.) with coconut oil. Put your mixing bowl in the freezer.

2. Mix all crisp topping ingredients in a medium-sized bowl with a wooden spoon or your hands.

3. Add chopped peaches directly into the baking pan and pour lavender syrup on top.

4. Add crisp on top of the peaches in an even layer. Bake for 35-40 minutes depending upon the size of your pan(s). Fruit should be bubbling and top golden brown.

Make the Coconut Cream

1. While the crisp cools, make your coconut whipped cream. Open your can of coconut cream and scoop off the hardened coconut cream into the chilled mixing bowl. 

2. Add the sugar and lavender.

3. Use a hand mixer to whip the coconut cream until firm peaks are formed.

4. Add coconut whipped cream to the top of the Lavender Peach Crisp and serve! Enjoy!