This was a summer of delicious peaches for us here in Ontario. We’d buy them by the basket and eat them every chance we got. They were sweet, juicy and just a perfect way to beat the heat.
We ate peaches on their own, mixed into smoothies, on top of yogurt and with ice cream! I’d been meaning to make a Peach Crisp all summer long but only got around to it just recently. It was the perfect way to enjoy the last of the summer peach season and to give our summer a sweet and nutty send off!
I promise you this Crisp will be a hit in your house. The kids asked for seconds and thirds :) It’s a super clean gluten-free recipe with whole food ingredients so I didn’t mind adding a side of vanilla ice cream to it. You can also switch up the fruit, try substituting berries, apples or plums (or a combination of the above) . I’d love to see what you guys come up with!
Btw, iff you’re looking for another delicious Crisp recipe after this one, give this Summer Berry & Rhubarb Crisp a try!
5 cups of Ripe Peaches
2 tablespoons Coconut Sugar
1 tablespoon Arrowroot/Cornstarch
1 tsp Cinnamon
1 tsp vanilla
1.5 cups Oats
3/4 cups Chopped Pecans
3/4 cups Almond Flour
3 tablespoons Maple Syrup
3 tablespoons Coconut Oil, melted
1.5 tsp Vanilla
1.5 tsp Cinnamon
Preheat oven to 350 degrees
In a large bowl, add cut up Peaches, Coconut Sugar, Arrowroot Powder, Cinnamon and Vanilla in a bowl and set aside for 20 minutes. Transfer filling into a 8x8 baking dish.
In a separate bowl, add in Oats, Pecans, Almond Flour, Maple Syrup, Coconut Oil, Vanilla and Cinnamon. Mix well.
Pour the crisp mixture over the peaches and spread evenly.
Place in the oven for 35-40 minutes, until the top is golden.
Serve with vanilla ice cream, frozen yogurt (or a dairy free vanilla ice cream if you prefer)