Peach Crisp Recipe
This easy, sweet and buttery grain-free peach crisp recipe is simple to toss together at a moment's notice! Make it during peach season for the ultimate summer dessert! Serve it with vanilla ice cream for a real wild ride. :)
Servings: 5 Servings
Calories: 315kcal
Ingredients
Peach Filling:
- 4 cups fresh peaches sliced (about 4 to 5 peaches)
- 2 Tbsp pure maple syrup
- 1 Tbsp fresh lemon juice
- 1 Tbsp tapioca flour or gluten-free all-purpose flour
For the Topping:
- 1 cup almond flour
- ½ tsp ground cinnamon optional
- 3 Tbsp coconut oil melted*
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Transfer the sliced peaches to a mixing bowl along with the rest of the ingredients for the filling (pure maple syrup, lemon juice, and tapioca flour). Use a wooden spoon or a rubber spatula to gently toss all of the ingredients together. Transfer the peach mixture to a small baking dish, or a 8-inch square or round cake pan.
- Mix the topping ingredients in a large bowl until combined. Use your hands to crumble this mixture on top of the peach layer. This is a free-form kind of situation, so no need to make it look perfect.
- Cover the pan in aluminum foil and bake for 20 minutes on the center rack of the preheated oven. Remove the foil and bake for another 15-20 minutes, or until the peaches are bubbling and the crisp topping is golden brown.
- Serve peach crisp warm with a scoop of melty vanilla ice cream.
Notes
*Use 4 tablespoons of melted butter if you aren’t dairy-free.
Nutrition
Serving: 1Serving (of 5) | Calories: 315kcal | Carbohydrates: 35g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 21mg | Fiber: 5g | Sugar: 28g | Iron: 1mg