Easy Vegan & Paleo Peach Crisp

5 from 14 votes

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!

Prep Time5 mins

Cook Time30 mins

Total Time8 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 265kcal

Author: Jean Choi

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
1/2 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