Gluten-Free Peach Crisp (Vegan & Paleo)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8
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Calories
284 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Gluten-Free Peach Crisp (Vegan & Paleo)
Description
The Gluten-Free Peach Crisp starts with a filling of chopped peaches simmered with pure maple syrup, vanilla extract, and ground cinnamon until tender and slightly thickened. This base provides a naturally sweet and warmly spiced fruit layer. The crisp topping combines walnut halves and shredded, unsweetened coconut processed together to a coarse crumb before blending with maple syrup, melted coconut oil, salt, and almond extract, lending moistness and aromatic complexity.
Once assembled in a 9-inch baking dish, the crisp bakes at 350°F until the topping turns lightly golden and crunchy. The contrast of the juicy, tender peach filling with the crunchy nut-coconut topping enriches the texture and flavor experience. This dessert is served warm, making it a comforting finish to a meal or a seasonal treat.
Leftovers can be stored covered in the refrigerator for up to three days, maintaining freshness. No gluten-containing ingredients are used, and all components are plant-based, making this an accommodating recipe for various dietary needs adhering to vegan and paleo guidelines.
Ingredients
Filling:
- 2 lbs fresh (or thawed from frozen) peaches, roughly chopped
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Crumb topping:
- 1 1/2 cups walnut halves
- 1/2 cup coconut shredded, unsweetened
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut oil melted
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
- To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an "S" blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
- Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.
- Store covered leftovers in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Sodium | 77mg | 3% |
| Potassium | 378mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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