Healthier Peach Crisp
This healthier peach crisp may be your new summer dessert favorite! It is so naturally sweet, crisp and juicy!
Ingredients
Peach Filling
- 5 cups peaches, peeld and pits removed, sliced, generous cups (approximately 5-6 peaches)
- 3 tablespoons coconut sugar
- 1 tablespoon arrowroot starch, can substitute corn starch
Crisp Topping
- 1 cup almond meal or almond flour (see recipes notes for how to make it yourself)
- ½ cup finely shredded coconut, sufite-free and unsweetened
- 1 cup rolled oats, gluten-free if needed
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup maple syrup
For serving
- ice cream or whipped cream
Instructions
- Preheat oven to 350°F. Set out a 9" x 9" baking dish or a round pie dish (deep pie dish).
- Add sliced peaches to the baking/pie dish. Add coconut sugar and arrowroot starch. Stir thoroughly. Set dish aside.
- In a medium bowl, add almond flour or almond meal, finely shredded coconut, oats, cinnamon, sea salt and stir thoroughly. Add maple syrup to the mixture and stir thoroughly.
- Drop the mixture by spoonfuls on top of the peaches and spread it out a bit. It doesn't have to be perfect! Some peaches peeping through here and there make it prettier.
- Bake for 50 minutes until golden, crisp and the peaches are bubbling.
- Let cool on counter some before serving. It is best served room temperature or slightly warm versus piping hot. Serve with your favorite topping! We like Luna and Larry's Vanilla Coconut Ice Cream! It is a coconut based, non-dairy ice cream and it is delicious! Enjoy
Notes
To make almond meal add raw amonds to a high speed blender. Turn to highest setting and grind almonds until they are ground into a meal, about 30 seconds or less. Do not grind them too long or they will start to stick together.
Tried this recipe?Let us know how it was!