Late summer is the time for Peaches!!! So #yumm when the juices drip down your arm!

I love desserts but love to make them without cane sugar or artificial sweeteners. There is no gluten or dairy either. But don’t underestimate this healthier dessert-the peaches are the standout!

And the topping is made with whole foods like nuts and oats. Oh, man… the crumble topping makes whatever fruit it’s paired with, that much better!

 

This peach dessert just may be better than grandma’s peach cobbler… most definitely healthier! It’s gluten-free and dairy-free and only has 1/4 cup of NATURAL sweetener, besides the natural sweetness provided by the peaches.

The tapioca starch and coconut milk coats the fruit so that it comes out perfectly juicy after baking!

Peach Crisp
Author: 
Recipe type: Dessert
 
This recipe is a healthy dessert that's simple to make, juicy and delish! The topping is THE BEST!
Ingredients
  • Filling:
  • 3 whole peaches, pitted and sliced
  • ⅓ C coconut milk (ideally use canned full fat)**
  • 2 Tbsp tapioca starch
  • For the crumble topping:
  • ¾ C almond flour
  • 2 T coconut flour
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • ¼ C oats
  • 2 Tbsp sliced almonds
  • ½ C chopped walnuts or walnut pieces
  • ¼ C coconut oil
  • ¼ C honey or real maple syrup
Instructions
  1. Preheat oven to 350°F. Lightly grease an 8x8” pan. Set aside.
  2. Slice your peaches, about 6 slices per half, or however you like to cut them. Put into a large bowl.
  3. Mix the tapioca starch with the coconut milk in a small glass jar or cup.** See note below .
  4. Pour the coconut mixture over the peaches and stir to coat. Pour into the greased pan.
  5. In a medium-sized bowl, combine the almond flour, coconut flour, cinnamon, sea salt, oats, sliced almonds and walnuts. Add the coconut oil and using a fork, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the honey or maple syrup and toss to combine until the mixture sticks together.
  6. Top the fruit with the crumble mixture. Bake for 15-20 minutes or until bubbling and the top is lightly browned.
Notes
**Most of the time when I open a can of coconut milk, I pour it into a small pan over medium heat and stir frequently until all of the fat melts. Then pour it into a glass mason jar to keep in the fridge. It usually doesn’t solidify again, but stays an even liquid consistency. This is what I would use for this recipe.