Grain-Free Peach Crisp makes the best use of late-summer farmer’s market peaches. Natural ingredients and that sweet peach flavor come together to form one amazing dessert! Best with ice cream, of course!
I don’t know how the weather has been where you live, but Michigan had a cold front move in last week. I thought it would be a great idea to wear a t-shirt and skirt to work, but the temperature outside only reached 58 degrees. Fahrenheit. In August.
I’ve been going through some life transitions lately. Though I claim to be an avid weight-lifter, I have not felt like going to the gym the last few weeks. No ambition, no energy. I felt like sleeping in, practicing yoga, and stretching, which are all amazing things, but I couldn’t figure out where my ambition went. After some soul-searching, I figured it out: my body was telling me to do something different but I wasn’t listening. In trying to live a more intuitive life, one where I honor my body, I’ve felt some push-back from myself.
I finally opened up to Josh about what was going on with me and, luckily, he was incredibly understanding and gracious. My soul is telling me to live intuitively by slowing down, practicing yoga, reducing stress, meditating, and spending more time the Lord, but my body still feels forced into routine – a routine where I wake up, lift weights, and rush to work. The constant push-pull of “What the heck do I really want and need?” was driving me crazy. Pulled in two separate directions, I didn’t realize the toll it was taking on me until I talked about it openly.
In the last week, I’ve found my motivation to exercise again, and I’ve also found time to journal, meditate, and practice yoga. It’s been a healthier balance and I’m incredibly grateful for it.
Now, onto this grain-free peach crisp!
I’ve been finding the best peaches at the market lately! Plump, soft, ripe peaches, juices dripping with each bite. I love their sweet flavor this time of year. It’s too bad peaches aren’t in season longer. I could make a million things with them!
My mom makes an amazing apple crisp every fall. Oh gosh, it’s the thing dreams are made of. It’s one of my all-time favorite desserts, especially when topped with a scoop of vanilla bean ice cream. I wanted to make something similar for the summertime. Crisp doesn’t always have to be fall dessert, and this grain-free peach crisp proves that.
I made this grain-free peach crisp a certain way for a reason. One of Josh’s coworkers has Celiac Disease and she also doesn’t digest sugar very well. I wanted a dessert that Josh could take to the office that everyone could have a piece of.
So this sweet, delectable summer peach dessert is made with almonds, walnuts, a bit of coconut sugar, and pure maple syrup. You’ll want to work with peaches that are ripe, but still a little firm – they’re much easier to slice that way. You also may want to grab your large spoons because once you dig in, it’s hard to stop! That crumble topping is just ridiculously delicious, and the peaches are hot, bubbly, and soooo sweet!
The nuts really stand out and provide the perfect crunchy-but-sort-of-still-soft crumble topping for these delicate, fresh peaches.
This peach crisp is truly amazing on its own, but paired with a scoop of vanilla bean ice cream – oooh, baby, you’ve got something irresistible!
Sharing is caring! Pin me for later!
- 4-5 large, ripe but firm, peaches, thinly sliced
- 2 Tbsp arrowroot powder, or cornstarch
- 2 Tbsp coconut sugar, or brown sugar
- 1/2 tsp cinnamon
- 2 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 c. almond flour
- 1/2 c. walnuts, chopped
- 1/3 c. almonds, chopped
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 Tbsp pure maple syrup
- 2 Tbsp cold coconut oil
- 1 tsp vanilla extract
Preheat the oven to 350 F. Lightly spray a 9" pie pan with nonstick cooking spray.
In a large bowl, add the sliced peaches, arrowroot powder, cinnamon, coconut sugar, maple syrup, and vanilla extract. Stir until well-incorporated. Pour the peach mixture into the pie pan.
In the bowl of a food processor, add the almond flour, walnuts, almonds, cinnamon, salt, maple syrup, coconut oil, and vanilla extract. Pulse several times until the mixture forms a coarse crumb (or fine crumb, depending on your preference).
Sprinkle the crumb mixture evenly over top the peaches. You may have a little leftover.
Bake the crisp in a 350-degree oven for 35-40 minutes, or until the peaches are hot and bubbly, and the crumble is golden in color. Cool 10 minutes before serving.
Serve warm with ice cream.
Nutrition Information per Serving:
Cal: 265 Protein: 6g Carbs: 23g Fat: 18g
Looking for more healthy dessert recipes? Look no further!