This Peach Crisp is an easy summer recipe full of juicy peaches and a thick cinnamon grain-free crumble topping. This classic dessert takes less than 10 minutes of prep and it's healthy enough for breakfast and even more perfect for dessert! It's gluten-free, vegan, paleo and includes a low carb keto option.
Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
If using fresh peaches: Wash, dried and cut peaches into slices.
If using frozen peaches: Thaw, drain and pat dry.
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.
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.
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.
Allow to cool for at least 15 minutes before serving. Best served warm with a scoop of dairy-free ice cream.