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Easy Peach Crisp (Vegan, Paleo)

I think a fruit crisp beats a fruit pie any day.

peach crisp in a baking dish with a serving spoon

With a crisp, you get all of the flavor of pie, without having to mess with making a crust. Win win!

This peach crisp is just about as easy as it gets, too. Fresh peaches are paired with a touch of maple syrup and cinnamon to create a delectable pie filling, and then they’re topped with crumbly mix of walnuts and coconut, which rivals some of my favorite traditional crumble toppings.

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The only thing that could make this dish better would be a scoop of vanilla ice cream!

Grain-free Peach Crisp
Serves 6

Ingredients:

Filling:
2 lbs fresh (or thawed from frozen) peaches, roughly chopped
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Crumb topping:
1 1/2 cups walnut halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt
1/4 teaspoon almond extract

Directions:

Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.

preparing peach crisp
To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.

making peach crisp in a baking dish
Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.

peach crisp on a plate

Store covered leftovers in the fridge for up to 3 days.

4.79 from 19 votes
Grain-Free Peach Crisp (Vegan, Paleo)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert.

Course: Dessert
Servings: 8
Calories: 283 kcal
Author: Detoxinista.com
Ingredients
Filling:
Crumb topping:
  • 1 1/2 cups walnut halves
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon almond extract
Instructions
  1. Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
  2. To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
  3. Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
  4. Store covered leftovers in the fridge for up to 3 days.

Notes:

  • I have a feeling this recipe would work well with any other fruit in season, so feel free to experiment! (And please let us know if you have any success in the comments below.)
  • I love the buttery texture that walnuts add to the crisp, but I have a feeling pecans would create a similar result. Feel free to try sunflower seeds for a nut-free version, but you may want to add a touch more sweetener to balance out their bitter flavor.

Enjoy!

Reader Feedback: What’s your favorite fruit-flavored pie or crisp? This peach one takes the cake for me, but my mom’s blueberry version is close behind it!

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Comments

Danielle @ Chits and Chats and Chocolate

I agree 100% that crisps>pies. Crusts are such a pain, and besides, crumbles taste better than crusts! Your pictures are looking super pretty!

Rebecca

Excited to try this! Any substitute suggestions for the shredded coconut?

Josey

Hi,
Just wondering if you can freeze the crumb topping. Bringing out my food processor is an event. I like to make more than one thing. I would think you could put this topping on anything! I am thinking apples.

Eleanor

Great recipe, do you think I could use raw coconut nectar in place of maple syrup ?

    Danielle

    I use coconut nectar every time someone uses maple syrup or anything like it. It still taste good.

Tom @ Raise Your Garden

That peach crisp looks unbelievable! I might try this with fresh blackberries. There’s a free place to pick and I’m going to load up!

Abbi*tarian

Yum! I look forward to making this – thank you! I was going to say my favorite fruit crisp is peach or blueberry but then Tom mentioned blackberry – wow, & I’m sure raspberry would be amazing, too! I just love fresh, yummy fruit. I’m going to make this with peach, first & keep experimenting. I esp. want to see what this would be like with mangos!

Elizabeth

Wow! You recipes never ever fail to astonish me and amaze my family. This is so delicious and easy. I love that you always use common ingredients that I have on hand. I made this and it was gone before it was cooled. No one even knew it was sugar free/grain free! Win for the whole family ;). Thanks and keep them coming!!

Hannah

Thanks for this recipe!! My husband has been begging me for a “peach cobbler” but I have been unable to find a recipe that is both vegan and grain free. I would hate to go through a bunch of work of making a fancy dessert only to not be able to eat it. Fortunately this recipe is perfect for me!

Molly

Could you please let me know how many cups of peaches is equivalent to 2 lbs? Thanks!

    ashley

    I made this last night with 5 medium sized peaches

Kezia @ super naturally healthy

Loving peach season! I love good old English Apple crumble ( sounds like the same thing) with fresh ginger and cinnamon in – ideally with dairy free custard! How British!

Meriem @ Culinary Couture

I love this! I’m going to try it soon before peach season ends!

Emily @SinfulNutrition

Oh my gosh I am SO making this! I’m one of those who just eats the filling and leaves the crust when I eat pie so a crisp is more my style. Can’t wait to go pick some peaches and make this now! I may even try adding some blueberries in there. Thanks for the recipe!

Aisha

I agree! Team Crisp!

Max

This was delicious!! I am partial to nutmeg + peaches, so next time I make it, I might swap out the cinnamon for nutmeg!

Julius

Can U substitute the coconuts for something else..?

    Vickie

    I used gluten free oats. It was great

ir

Wow, looks amazing! Must taste grate as well =)

Nate

Yup – Just made it but I’m on a cleanse so I left out the maple syrup and it was still fantastic!!

Elisa

LOVE your crumb topping. Didn’t thought that there is a way of healthy-fying crumbs. Thanks a thousand times!

Sue

Terrific recipe! Just made this with my grandchildren, aged 3 and 4. Everyone loved it!

Neha Pawar

Tried this over the weekend….was FANTASTIC!!

Lori

This is cooling on my counter as we speak…..I think that I used too many peaches so it was very soupy and I did not feel like I had enough topping…it smells amazing though and I bought some vanilla frozen yogurt so too many peaches will NOT be a problem!

Natasha

Love this recipe! I used desiccated coconut as it was all I had but also put some nutmeg as well as the cinnamon for an extra dimension. Might be worth adding some icing sugar to the peach mix if you want a thicker sauce and sweeter taste. I prefer without though. A small amount of corn flour would also thicken without sweetening. Think plums would work really well too, or even a peach/plum combo 🙂

Lori

This was fantastic!! I made it last night. It is great eating desert and not feeling so guilty.

To Molly asking about how many peaches equal 2lbs. I used 4 large peaches and it seemed to work ok. If you like it a little more peachy you could probably use 5 peaches.

I will be substituting apples for the peaches next time. I eat a lot of the Fuji hope this will be a good apple to use in the cobbler. I am already thinking about Thanksgiving and making this as a apple cobbler. Mmmmm warm and juicy.

Thanks for sharing…

Katie

Could I use apples instead of peaches?

    Megan

    I don’t see why not!

Shay

Tried the recipe with apples and chai spices. It was amazing with the hint of coconut! So excited for your cookbook.

    Samantha

    Hi Shay!

    Just curious how many apples you used in your recipe? I want to try as well! Thank you!

      Shay

      Hi Samantha
      I wish I could remember how many apples I used, sorry. I just used what I had in the fridge (3-4 apples?) cooked them all, filled the 9 inch pan and put the remaining in the freezer for another batch. If the second batch is not enough for a 9 inch pan I will use a smaller pan and save the crumble.
      Shay

IR

Update: Made this today for my father’s birthday who suffered a stroke last year. I only had mixed frozen berries on hand, and it was delicious. Thank you much for these inspirational and healthy recipes, God bless you!

Kim

I couldn’t believe how wonderful this tasted. My wife and I had to stop ourselves from eating all of the crumble before I put it on the top. I froze a box of Palisdaes peaches from Colorado this Summer so we’ll be able to enjoy this dish through most of the Winter.

Kay

This looks great! However, I’m counting calories…would you have the calorie count for this or any of your other recipes?

    Nicole

    You can always enter recipes on SparkPeople.com and get calorie counts.

Elizabeth A. Boyle

I’ve made this twice in 10 days now its so delicious(and guilt free)! I didn’t have enough peaches the first time, so I subbed a bunch of small macoun apples I had and it turned out so good 🙂 I made more today and have it cooling on the counter right now, but I used more peaches this time and 2 small macouns I needed to use up and 1 large Fuji apple. The pan is more full this time and I can hardly wait to let it cool enough to eat!

Danielle

I just want to say that this is a homerun! My husband is very critical and he really liked it! Thanks for your recipes.

April

We made this last night with cherries and it was so good! I had to play with the topping recipe a little because we didn’t have shredded coconut, so I pulsed the rest of the ingredients and added coconut flour afterward instead. I have to say that it tastes similar to cookie butter. I think I’m going to make a big batch of the topping for myself. Fruit is so overrated. 🙂

Jerrine

Any suggestions for adding GF oats to bulk up the recipe a bit? And/or using almond pulp (leftover from making almond milk?)

Thank you!

Lisa

Hey – just a suggestion…if the recipe turns out “runny” you could make extra of the crumb mixture and put a layer in the bottom of the pan before adding the fruit mixture in. I have found this works well with strawberry-rhubarb crisps.

Nicole

Made this with raspberries, blackberries and a small amount of blueberries. Pretty juicy but delish nonetheless. I would change the ratio and add more blueberries and less raspberries next time to cut down the juice. The topping is over the top!!!! Seriously good.

Jo

I mixed some plumcots in and WOW! The plumcots gave a tangy bump to the peaches that was amazing! I plan to use plumcots for berry pops, crisp, and anything that needs a little zing.

Colette

This recipe is amazing! Thank you so much, Megan, for your inspiration to eat healthy while enjoying delicious food! My husband called this crisp phenomenal.

Colette

We made this with gala apples. I doubled the recipe since we had a lot of apples so I filled a 9×13 dish. 1 lb was 2 apples. We used butter instead of coconut oil and almonds instead of walnuts since that is what we had on hand. It was over the moon delicious!

Katherine Thompson

Well my husband and I have been attempting paleo for about a week and he has turned his nose up at pretty much everything I have prepared – until this recipe! He LOVES his desserts and was really missing them the most. Thanks so much for sharing this, he loved it! I intend to try this recipe with every fruit I can find!

Nicolaus

I made this with this season fresh peaches, it was wonderful! I am now addicted to the crumble topping. I add it to everything from oatmeal, to yogurt, to fresh fruit.

susanna faygenbaum

didn’t have enough peaches, so i added a mango..turned out yum and you can barely taste the difference between the two

Kelly

I made the other night for myself and my partner (I cut the recipe in half) When I pulled it out of the oven, he said he didn’t want any. But after a taste from my bowl, he devoured half of it. Great simple and tasty recipe! LOVE the crumble. Thanks

Sarah

Mmmm. I just made and this was really yummy. I double the recipe ….using about 8 Cups chopped up peaches

Alexandra

We made this with a combination of fresh peaches, pears & apples. Also substituted almonds for walnuts. Delicious! We will definitely be making this again soon!

Crystalina

We had a little mishap today with expensive maple syrup and oatmeal which led me to this recipe. I used mostly peaches, one plum, an apple, and some raisins, and used the oatmeal-with-your-maple-syrup and it turned out great! I second the seasonal notion.

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