Peach Crisp
This healthy peach crisp sweet, rich, and perfect for summer. It's vegan, gluten-free, and so easy to make.
Servings: 8 servings
Calories: 214kcal
Ingredients
For the Peaches:
- 7 yellow peaches
- 2 tablespoons coconut sugar
- 1 tablespoon arrowroot
For the Topping:
- 1 cup oats
- ½ cup brown rice flour
- ½ cup almond flour
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350ºF.
- Slice the peaches and remove the pits. Add them to a baking dish and top with coconut sugar and arrowroot. Stir until well coated.
- In a mixing bowl, combine all of the topping ingredients. Stir together until a sticky mixture forms.
- Sprinkle the topping over the peaches.
- Bake for 25-35 minutes until the topping is golden brown and the peaches are bubbling.
- Allow crisp to cool for 5-10 minutes, then serve with a dollop of your favorite vegan ice cream.
Video
Notes
- Leftover peach crisp can be stored in an airtight container in the fridge for 4 days. Reheat in an oven-safe dish, covered in aluminum foil, for 15 minutes at 350F.
- You can freeze peach crisp for 6 months in an airtight container.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 90mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 0.04mg | Calcium: 34mg | Iron: 1mg