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A juicy, naturally sweet peach filling baked under a nutty almond‑coconut crisp topping. This dessert is vegan, paleo, gluten‑free, refined‑sugar‑free, and irresistibly crunchy.
6 medium-large ripe peaches, peeled and sliced (about 6 cups)
¼ cup coconut sugar or maple sugar
1 tablespoon tapioca flour (or arrowroot starch)
1 teaspoon ground cinnamon
⅛ teaspoon fine sea salt
1 teaspoon lemon juice
¾ cup blanched almond flour
⅓ cup maple sugar or coconut sugar
⅓ cup refined coconut oil, solid
¾ cup chopped raw walnuts (or pecans or almonds)
⅓ cup unsweetened shredded or flaked coconut
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
Use frozen peaches (thawed and drained) when fresh aren’t in season.
Add blueberries or cherries for added flavor and color.
Swap almond flour for coconut or oat flour for nut-free version.
Top with coconut whipped cream or vegan yogurt for serving.
Reheat in oven to restore topping crispness.
Find it online: https://yumntasty.com/easy-vegan-paleo-peach-crisp/