Pineapple Head Peach Crisp

Pineapple Head Peach Crisp

Pineapple Head may just be my favorite rub from Dizzy Pig because of it’s sweet spiciness and unparalleled versatility. We use it on pork chops, sweet potatoes, grilled fruit…we even bake with it! –Ken

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Ken found this gluten-free Peach Crisp recipe online in a blogpost from The Whinery after Jess learned she had developed a wheat allergy. He ramped up the flavor by tossing the peaches with a generous sprinkling of Dizzy Pig’s Pineapple Head BBQ Rub and Bourbon Barrel Foods Vanilla Extract.

Peach Crisp

 Filling
  • 1 Tbsp Cornstarch  
  • 2 Tbsp Almond Milk  
  • 1 Tbsp Lemon Juice, freshly squeezed  
  • 1/4 cup Turbinado Sugar
  • 2 Tbsp Dizzy Pig’s Pineapple Head
  • 1 tsp Bourbon Barrel Foods  Vanilla Extract
  • 1/4 tsp Salt
  • 6 – 8 Ripe Peaches, pitted and sliced into wedges
Topping
  • 1 cup Old-fashioned Rolled Oats
  • 1/2 cup Almond Flour
  • 1/4 cup Chopped Pecans 
  • 1/4 cup Shredded Coconut
  • 1/4 cup Turbinado Sugar
  • 1/4 tsp Cardamom
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 5 tablespoons Butter or Coconut Oil
DIRECTIONS
  • Preheat oven to 350 degrees, and lightly oil a 9″ baking or pie dish
  • Mix cornstarch with milk in a small bowl and mix well to remove any lumps
  • Combine cornstarch mixture, lemon juice, sugar, Pineapple Head, vanilla and salt in a large bowl, and whisk together
  • Add peaches and toss to coat evenly
  • Transfer peaches to prepared baking dish
  • In a smaller bowl, mix oats, almond flour, chopped pecans, shredded coconut, sugar, cardamom, nutmeg and salt
  • Add in coconut oil and mix until well incorporated and mixture is crumbly
  • Sprinkle the oat mixture evenly over the peaches
  • Bake for about 50 – 60 minutes until topping is browned and crisp, and the fruit is bubbling
  • Transfer on to a wire rack and cool completely and stand for at least 30 minutes before serving for filling to set
  • Enjoy!

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