This peach crisp is just about as easy as it gets, too. Fresh peaches are paired with a touch of maple syrup and cinnamon to create a delectable pie filling, and then they’re topped with crumbly mix of walnuts and coconut, which rivals some of my favorite traditional crumble toppings.
The only thing that could make this dish better would be a scoop of vanilla ice cream!
Grain-free Peach Crisp
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
1 1/2 cups walnut halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt
1/4 teaspoon almond extract
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.
Store covered leftovers in the fridge for up to 3 days.