I love a good peach pie/peach cobbler/peach crisp/peach crumble. All slightly different names describing delicious variations you can concoct with tree-ripened peaches during the summertime. And let’s get technical here; isn’t a “crumble” the exact same thing as a “crisp”? I believe the wording varies depending on which side of the pond (hmm, the Atlantic) you reside. Either way, we’re talking about something fruity, sticky & crispy and thanks to this recipe- not so bad for you.
When it comes to desserts, am all about “hacks”. Little sneaky health hacks that make something a little more nutritious for you. I like to substitute good ol’ butter for coconut oil. And say farewell to brown sugar in favor of coconut sugar & maple syrup. Oh particularly part ways with white flour and use almond flour instead, because who needs white, refined flour- anyways?
This recipe is largely based on my “Heavenly Strawberry Blueberry Crumble” with a few modifications. I hope you enjoy it while still warm, with a big dollop of coconut ice cream and a cup of tea or coffee. Happy Eating!
3 cups of fresh, sliced peaches
1 tablespoon of pure maple syrup
1/2 tablespoon of pure vanilla extract OR 1 teaspoon of ground vanilla
1 tablespoon of coconut sugar
2 +1/3 cups of rolled oats
3 tablespoons of pure maple syrup
2 tablespoons of coconut sugar
1/2 cup of almond flour
5 tablespoons of deodorized, cold-pressed coconut oil (room temperature)
1. Turn your oven on to Bake at 350 degrees. Place the peaches in the pie dish you’ll use for baking and add all the “filling” ingredients. Toss around with clean hands to ensure a uniform sprinkling/coating.
2. In a separate bowl, start preparing the mixture for the topping. Mix the oats and almond flour first, and then add the maple syrup and coconut oil. Clean hands work best on this mixture. It should be a bit sticky, so that it can create a “topping crust” so to speak.
3.Once the coconut oil has been uniformly distributed in the crumble topping, it’s time to press the mixture gently over the peaches in the pie dish.
4. Sprinkle the topping with the 2 tablespoons of coconut sugar for that nice brown and golden touch that butter & brown sugar would otherwise deliver. Coconut sugar is incredibly delicious and has an almost nutty-like flavor.
Bake for 35-40 minutes, until the filling has started bubbling up around the edges of the pie dish. That’s when you know it’s ready! Let stand & cool for 10-15 minutes prior to cutting and serving.