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.

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.

4.77 from 17 votes
Print
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: 6
Calories: 378 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

Melissa

Made this tonight exactly as recipe asks. It was AMAZING! Thanks Megan!

Karlie

Just made this . It is sooooo good!!! I topped it with blackberries that I had to use up. Will ba having this for breakfast too.

Janet

Do I have to peel the peaches?

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