If you are a fan of yummy summer peach desserts, you are going to love this easy and crunchy vegan and paleo peach crisp, with soft sweet filling topped with crispy nutty topping!
It’s summertime which means I’ve been eating peaches nonstop. They are one of my favorite fruits and there’s nothing like taking a bite out of a peach that’s so ripe that the juices run down your chin.
Vegan & Paleo Peach Crisp Recipe
After hoarding a giant bag of peaches from the farmers market recently, I was left with some that had gone super ripe and needed to be used up quickly. So I ended up making this vegan and paleo peach crisp, and it might just be my new favorite summer dessert!
Ripe peaches are chopped and tossed with some coconut sugar mixture, then baked under a layer of sweetened pecan and almond crumble to make a light and decadent treat. I know it’s hot out but this recipe is definitely worth turning on the oven for.
Yummy Ways to Enjoy This Vegan & Paleo Peach Crisp
This vegan and paleo peach crisp can be eaten warm or chilled. However, I personally love it when it’s hot fresh out of the oven when the topping is nutty and crunchy. It’s delectable on its own, but to make it even better, feel free to serve it topped with something light and creamy like:
- coconut yogurt
- vegan ice cream…I bet vanilla would taste divine with it!
- coconut whipped cream
- sour cream… I know it sounds weird but I’ve tried this combo before and it’s amazing.
Best Way to Enjoy Leftovers
You’ll find that this vegan and paleo peach crisp is best enjoyed fresh out of the oven. However, if you do have leftovers, you can cover it up and store it in the refrigerator for 3-4 days. It’ll stay yummy, but the topping will lose its crunchiness in the fridge.
To get it crisp up again, you can just bake the whole thing in the 350 degree oven for 15-20 minutes until it firms up. I honestly love the crunchy topping so much that I think it’s worth the extra effort of heating it back up. But if you are feeling lazy (I’ve been there), you can just eat it cold and I bet you’ll still love it!
Easy Vegan & Paleo Peach Crisp
Ingredients
Filling
- 5 cups chopped ripe peaches
- 3 tbsp coconut sugar
- 1 tbsp arrowroot starch
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
Crisp Topping
- 1 cup raw pecan halves
- 1/4 cup blanched almond flour or almond meal
- 2 tbsp maple syrup
- 2 tbsp coconut oil melted
- 1 tsp ground ginger optional
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together all ingredients for the filling.
- Pour into an 8x8 baking pan or a 9-inch pie pan, and evenly spread out.
- Place the raw pecan halves in a food processor and pulse until crumbly.
- Add the rest of the ingredients for the crisp topping into the food processor and pulse together until sticky.
- Spread out this mixture evenly over the peaches.
- Bake in the preheated oven for 40 minutes, until the topping is golden brown and crispy.
- Serve with dairy free ice cream or coconut whipped cream.
- Store the leftovers in the refrigerator covered, for up to 3 days. The topping won't be as crunchy after you store it, but you can bake it again until it gets crispy again.
Nutrition
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