Grain-Free Peach Crisp (Vegan, Paleo)
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| Grain-Free Peach Crisp (Vegan, Paleo) Author: Detoxinista.com Serves: 6 An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert. Ingredients Filling: | |
| 2 lbs | fresh, (or thawed from frozen) peaches, roughly chopped |
| ¼ cup | pure maple syrup |
| 1 teaspoon | vanilla extract |
| ½ teaspoon | ground cinnamon |
| Crumb topping: | |
| 1½ cups | walnut halves |
| ½ cup | shredded unsweetened coconut |
| 2 tablespoons | pure maple syrup |
| 1 tablespoon | melted coconut oil |
| ¼ teaspoon | salt |
| ¼ 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 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.
Recipe uploaded with Shop'NCook for iPhone.
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