Over the summer, we picked up a flat of peaches from our local farmers’ market. We ate most of them simply as they came, raw and either whole or cut in slices. After we had consumed about half of the peaches, I decided to freeze some so we could have a special taste of summer in the middle of the winter.
Today it was snowing hard as we prepared to head over to a friend’s house for lunch, so it seemed the perfect occasion to be reminded of the delicious summer bounty that will return later this year. With that in mind, I pulled out our frozen peaches, and made this delicious Peach Crisp to share.
It’s grain-free, gluten-free, and dairy-free. It’s also Paleo, Vegan, and GAPs compliant. Plus, it’s healthy, easy to make, and it tastes fantastic. It’s a perfect reminder that summer will come again, as well as a wonderful way to make use of an abundance of peaches when they’re in season.
Here’s how I made it:
Paleo Peach Crisp (GAPs, Dairy-free, Grain-free, Gluten-free, Vegan)
Ingredients
- 8-10 large Peaches, fresh or frozen, roughly chopped
- 2 teaspoons Ground Vanilla Beans, or Vanilla Extract
- 2 teaspoons Ground Cinnamon, divided
- 3 cups chopped Pecans
- 1 cup unsweetened shredded Coconut
- 2 tablespoons Maple Syrup, optional
- 2 tablespoons Coconut Oil, plus extra for greasing
- Pinch of salt
Instructions
- Preheat oven to 350-degrees. Lightly grease an 8.5- by 11-inch baking dish with coconut oil.
- To make the base layer: Place the peaches, vanilla, and 1 teaspoon of cinnamon into a saute pan. Cook over medium to medium-high heat until the peaches soften and the juices thicken. Pour into prepared baking dish.
- To make the crumb topping: Place pecans, coconut, 1 teaspoon cinnamon, maple syrup (if using), 2 tablespoons coconut oil, and salt into your food processor. Blend until everything is mixed and in small crumbles.
- Sprinkle the crumb topping evenly over the peach base.
- Bake for approximately 20 minutes, or until top is nice and golden.
- Remove from heat and serve warm.
- Enjoy!
Paleo Peach Crisp (GAPs, Dairy-free, Grain-free, Gluten-free, Vegan)
8-10 large Peaches, fresh or frozen, roughly chopped
2 teaspoons Ground Vanilla Beans, or Vanilla Extract
2 teaspoons Ground Cinnamon, divided
3 cups chopped Pecans
1 cup unsweetened shredded Coconut
2 tablespoons Maple Syrup, optional
2 tablespoons Coconut Oil, plus extra for greasing
Pinch of salt
Preheat oven to 350-degrees. Lightly grease a large rectangular baking dish with coconut oil.
To make the base layer: Place the peaches, vanilla, and 1 teaspoon of cinnamon into a saute pan. Cook over medium to medium-high heat until the peaches soften and the juices thicken. Pour into prepared baking dish.
To make the crumb topping: Place pecans, coconut, 1 teaspoon cinnamon, maple syrup (if you’re using it), 2 tablespoons coconut oil, and salt into your food processor. Blend until everything is mixed and in small crumbles.
Sprinkle the crumb topping evenly over the peach base.
Bake for approximately 20 minutes, or until top is nice and golden.
Remove from heat and serve warm.
Enjoy!
NOTE: This is not a super sweet dessert. I made it without the maple syrup in the topping, and found it to be great with simply the sweetness of the peaches from below. If you like your desserts a bit on the sweeter side, then be sure to add the maple syrup. If you want more of a traditionally-sweet peach crisp, you may want to double the maple syrup, plus add a couple of tablespoons to your peach mixture. You can safely taste the ingredients along the way and sweeten it to your taste.