Easy Vegan & Paleo Peach Crisp
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!
Servings: 6 servings
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.
Serving: 1serving | Calories: 265kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Sodium: 118mg | Potassium: 311mg | Fiber: 4g | Sugar: 17g | Vitamin A: 430IU | Vitamin C: 8.7mg | Calcium: 31mg | Iron: 1mg