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This easy summer dessert is light and full of delicious summer flavors! Grap-Free Peach Crisp is a classic summer dish with a healthy twist.
So I'm not a fruit girl for dessert, but let me tell you guys… I love this crunchy peach! I can only do it during this time of year when peaches are in peak season, and for the first time in my life, I'm not really in the mood for chocolate.
This will probably only last like a day, but for now, I'm gobbling up all the fruit ……
Therefore, the peach crisp is normally made with tons of brown sugar, butter and oatmeal. I've cleaned up the traditional crunchy peach and made this grain-free and refined sugar-free variation that tastes even better. Why?? You don't need the trash! You can notice the delicious flavor of the peaches shine without disguising yourself with a pound of butter and a ton of sugar.
For the coverage I used a crumble with walnuts, grated coconut, coconut oil or butter and a pinch of coconut sugar. So in case you're wondering, not it tastes like coconut! It is completely disguised by the delight of peaches.
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Recently, my vegan friends were in town and I know they like to follow a strict gluten-free diet. This was the perfect dessert! Everyone loved it, all children and adults. Because sugar is kept to a minimum, and full of healthy fats, I wouldn't mind serving this for breakfast or lunch either. And if you're like my husband, you'll want a scoop of ice cream to go with it.
Peach crisp without grain
Preparation time 15 minutes
Cook time 20 minutes
Total time 35 minutes
- 6 large peaches, chopped (about 2 pounds frozen peaches)
- 2 tablespoons of maple syrup
- 1 teaspoon of vanilla extract
- 2 tablespoons of lemon juice
- 1 teaspoon of cinnamon divided
- 1.5 cups chopped walnuts
- 1/2 cup unsweetened grated coconut
- 1 tablespoon of coconut sugar
- 1 tablespoon of coconut oil or butter
- pinch of salt
Preheat your oven to 350 degrees. Lightly grease an 8- or 9-inch square plate.
Start by placing peaches, vanilla extract, lemon juice, maple syrup, and 1/2 teaspoon of cinnamon in a saucepan. Heat to medium high. Bring the mixture to a simmer as the peaches begin to soften. Cook for about 5 minutes or until liquid begins to thicken. Remove from the heat and set aside.
Now prepare your crumb: add nuts, coconut, 1/2 teaspoon cinnamon, coconut sugar, and oil or shortening to a food processor. Blend until crumbled.
Place the peach mixture on the bottom of your plate. Cover evenly with crumb filling.
Bake for about 18-20 minutes, or until top is golden brown.
Remove from heat and serve warm.