Easy Vegan Paleo Peach Crisp
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
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
Instructions
- Preheat oven to 350 °F (175 °C) and lightly grease a 9-inch baking dish with coconut oil.
- In a mixing bowl, stir together all filling ingredients until peaches are evenly coated. Pour into prepared baking dish.
- In a separate bowl or food processor, combine topping ingredients and pulse until crumbly.
- Sprinkle topping evenly over the peach mixture.
- Bake for 35–40 minutes or until the topping is golden and the filling is bubbling. Cover loosely with foil if browning too quickly.
- Allow to cool for 15 minutes before serving. Serve warm or chilled.
Notes
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.
Nutrition
- Serving Size: 1 slice (1/8 of crisp)
- Calories: 280
- Sugar: 14g
- Sodium: 100mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yumntasty.com/easy-vegan-paleo-peach-crisp/
