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ALMOND PEACH CRISP (gluten-free, paleo, vegan)

Warm from the oven Almond Peach Crisp served with vegan salted caramel ice cream.

Warm from the oven Almond Peach Crisp served with vegan salted caramel ice cream.

We absolutely love fresh local peaches at my house. To be honest, I don’t even buy them through the winter. But during the all-too-short peach season, we go through a basket or two each week!

This crisp is super easy to make and tastes as delicious as it looks! Better still, it is completely free of gluten and refined sugar and suitable for paleo and vegan diets.

Ingredients for 6 servings:

Filling

  • 5 cups fresh ripe peaches, pitted and sliced (I used 8 small to medium peaches)

  • 1/3 cup Lakanto Golden or Swerve Brown sugar-free sweetener

  • 1 Tbsp fresh lemon juice (or juice from 1/2 lemon)

  • 1 Tbsp arrowroot flour

  • 1 tsp pure vanilla extract

  • 1/2 tsp ground Ceylon cinnamon

Topping

  • 1 cup almond flour*

  • 1/2 cup unsweetened desiccated coconut*

  • 1/2 cup sliced almonds

  • 1/3 cup Lakanto Golden or Swerve Brown sugar-free sweetener

  • 2 to 4 Tbsp vegan butter (or substitute coconut oil), adjusted to desired consistency

  • 1 tsp ground ginger (optional)

  • 1/2 tsp pure almond extract (optional)*

  • 1/4 tsp sea salt

Directions

  1. Preheat oven to 350F and grease an 8x8 inch baking dish or cast iron skillet (here) with coconut or avocado oil.

  2. In a medium bowl, mix together the filling ingredients. Pour into prepared pan, spreading evenly.

  3. In the same bowl, combine the almond flour, almonds, coconut, sweetener, salt and ginger. Mix in 2 Tbsp vegan butter with a fork or pastry cutter until a sticky and crumbly topping is formed, adding additional butter as needed. Spread evenly over peach mixture.

  4. Bake for 40 to 50 minutes, or until the topping is golden brown and nicely crisped.

Notes:

The grain-free topping is more dense than a traditional crumble. Depending on your dietary needs, part rolled oats could be used in place of the desiccated coconut and almond flour (e.g. omit the coconut and use 1 cup oats plus 1/2 cup almond flour plus 1/2 cup sliced almonds plus the remainder of the topping ingredients).

I am a big fan of the almond-peach combo. However, if you prefer a milder almond flavour, omit the extract.

I love to serve this crisp warm with vanilla or salted caramel ice cream (dairy or non-dairy). However, it can be stored in an airtight container in the fridge for several days and reheated in the oven.