Peach Crisp
This Peach Crisp is an easy summer recipe full of sweet and juicy peaches and a delicious crumble topping with coconut sugar and almond flour. This classic dessert takes less than 10 minutes of prep and is healthy enough for breakfast and even more perfect for dessert! It's gluten-free, , grain-free, vegan, paleo, refined sugar-free and includes a low carb keto option.
Ingredients
FOR THE FILLING:
- 6-7 ripe peaches , peeled and thinly sliced
- 5 tablespoons coconut sugar , can sub with golden monk fruit sweetener or preferred granulated sweetener for low carb
- 2 tablespoons arrowroot starch , you can also sub with tapioca starch, corn starch or use 1/2 teaspoon of xanthan gum for low carb
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
FOR THE TOPPING:
- 1 1/4 cups superfine blanched almond flour
- 1/3 cup coconut flakes , roughly chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/3 cup pecans , finely chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/3 cup sliced almonds , roughly chopped (if you prefer a nut-free / coconut-free peach crisp, you can sub with equal amounts of gluten-free rolled oats)
- 1/2 cup softened coconut oil , you want the texture like softened butter – use refined coconut oil if you want to avoid any coconut flavor. Can also use vegan butter, ghee or regular butter if not vegan
- 1/4-1/3 cup maple syrup , you can sub with honey if not vegan or use Lakanto sugar-free maple syrup for a low carb or keto crisp (add more according to sweetness preferred)
- 2 tablespoons coconut sugar , can with golden monk fruit sweetener or preferred brown sugar substitute for low carb
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
PREP THE FILLING:
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If using fresh peaches: Wash, dried and cut peaches into slices.
If using frozen peaches: Thaw, drain and pat dry.
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Add to a large mixing bowl then add coconut sugar, arrowroot starch, vanilla, and cinnamon. Gently toss everything together.
Pour the filling into your baking dish, spreading evenly then chill in the fridge while you make the crisp topping.
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MAKE THE CRUMBLE TOPPING:
Rinse and dry your bowl then combine all the ingredients for the crisp topping using a fork or clean hands until the mixture is combined and sticks together like cookie dough.
Alternatively, you can add the crisp topping ingredients to a food processor and pulse a few times until crumbly.
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Sprinkle the mixture evenly over the filling. BAKE in the oven for 30-35 minutes, or until the fruit begins to bubble and the topping is light and golden brown.
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Allow to cool for at least 15 minutes before serving. Best served warm with a scoop of dairy-free ice cream.
