Gluten-Free Peach Crisp (Vegan & Paleo)
Servings: 8
Calories: 284kcal
This healthy Peach Crisp is my favorite summer dessert! I love how the topping get nice and crisp, without using refined flour or sugar.
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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
Instructions
- 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.
- 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.
- Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.
- Store covered leftovers in the fridge for up to 3 days.
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Nutrition
Calories: 284kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Sodium: 77mg | Potassium: 378mg | Fiber: 4g | Sugar: 20g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 46mg | Iron: 1.1mg