Summer Peach Crisp

When peaches are in season, there is nothing better than a freshly baked peach crisp - bonus points for it being gluten and dairy free!

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Servings 6

Ingredients

For the Filling

5 cups ripe peaches chopped in 1/2" cubes
3 tablespoons coconut sugar
1 tablespoon arrowroot starch
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

For the Topping

1/2 cup raw pecan halves
1/2 cup raw walnuts
1/4 cup almond flour
2 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon ground ginger
1/4 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees and grease an 8×8 inch pan (or a dish of similar size).
In a large bowl, mix all of the filling ingredients together then pour into the greased baking dish and spread evenly.
Place the pecans and walnuts into a food processor and pulse until finely chopped.
Add in the remaining filling ingredients and pulse until well combined and sticky.
Crumble the topping over the peach filling in a thick layer.
Bake for 30-40 minutes (the smaller the pan, the deeper the filling and the longer it will take) until the peaches are bubbling and the topping is golden brown. If the topping starts to get too dark, cover with foil until baking is complete.
Remove and let cool for about 10 minutes before serving. Serve alone or topped with ice cream or whipped cream (I use dairy free of course)

Notes

Leftovers: Store in a sealed container in the fridge for up to 3 days. To serve, you can heat in the microwave or pop in the oven for a bit to get the top crispy again.

~Amanda~

One of my favorite summer foods is peaches. I look forward to peach season every year and there is nothing better than a fresh, sweet and juicy peach. I love to eat peaches plain for snacks during the day, but there are also so many dishes that I love to use them in too – see our Peach Chicken or Grilled Portobello and Peach Burgers). But best of all is incorporating peaches into dessert – something quick and easy we love is grilled peaches (with cinnamon and honey) over ice cream. Last weekend we went over to our friends house for dinner and I was in charge of dessert and I knew I had to make something with peaches since I got the BEST ones at the farmers market earlier that week. That’s where this incredible Summer Peach Crisp recipe was born!

As always, I made my Peach Crisp Amanda style – meaning it’s not your average, sugary and not-so-good-for-you, but rather I used ingredients that are friendly for those with dietary restrictions (it’s #dairyfree #vegan #paleo and #glutenfree) and the ingredients are organic and health conscious! Let’s start with the filling; I used a bunch of fresh peaches cut into about 1/2 inch cubes and tossed them with coconut sugar for sweetness (it has a lower glycemic index than cane sugar!), arrowroot starch as a thickener (cornstarch can be substituted), and vanilla and cinnamon for spice. All these ingredients get mixed together and poured into the bottom of a baking dish.

Next up is the topping! A good crisp topping is nearly as important as the peaches in peach crisp. I like a nice thick layer that’s full of flavor and texture. Traditional crisps are made with an oat topping, but since I’m allergic to oats I make mine with nuts instead and honestly I think it’s even better than oats! I start with pecans and walnuts that add such a rich nutty flavor. I then add in some almond meal to thicken it up a bit. Next comes maple syrup for some sweetness and also to get it all to stick together as well as coconut oil to bind it all. Finally, some ground ginger for a little spice and hint of sea salt – because I am obsessed with the sweet and salty combo!

Once the crisp layer is ready to go, crumble it on top of the peach layer. It’s going to be thick and sticky so you’ll have to really break it up and spread it out. Now pop it in the oven to bake! I use an 8″ round dish and I usually bake it for about 35 minutes covering the top with foil for the last 15 minutes so it doesn’t burn. Depending on the size dish you’re using, you’ll just want to keep an eye on it in the oven and if the top starts getting too dark, cover it up. It’s done baking when the peaches are hot and bubbling! I love to serve this topped with some dairy-free ice cream, but it’s also good with whipped cream (even better is coconut whipped cream). However you serve it, I hope you love it as much as I do!!

Summer Peach Crisp