Almond coconut crisp in a bowl with ice cream and blue berries

Almond Coconut Peach Crisp

Almond Coconut Peach Crisp is full of crunchy almonds mixed with flaky coconut and baked on top of fresh peaches. Crunchy, sweet, almondy, coconuty, peachy. 5 words (2 made up) that equal YUMMMMM! Added bonus? Vegan and Gluten Free.

Recipe Contributor – It’s All About Vegan

So there were these really gorgeous organic peaches from Colorado at Whole Foods the other day. Huge, round, soft, smelled that “just perfectly ripe” smell. HAD to buy them. HARDLY could stop myself from eating them on the way home. But I kept thinking about the peach cobbler my mother made when I was a teenager. I even had the peach cobbler for my 18th birthday “cake”. It’s what I wanted, because it was just that good. The secret? Almond extract.

Almond Coconut Peach Crisp in a cast iron skillet on a red napkin on white wood

Most crumbles have oats in them and this one can. Simply use only 1/2 cup almonds and the other 1/2 cup use gluten free rolled oats. I didn’t use oats because I recently found out I’m allergic to them and I certainly wanted to eat it. And just FYI, it’s awesome with only almonds. However, if you’re used to a more traditional topping I’d use the half almond/half oats mixture.

Almond Coconut Peach Crisp. It’s so good you could probably even rationalize eating it for breakfast.

Almond coconut crisp in a bowl with ice cream and blue berries
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5 from 1 vote

Almond Coconut Peach Crisp

Almond Coconut Peach Crisp is full of crunchy almonds mixed with flaky coconut and baked on top of fresh peaches. Crunchy, sweet, almondy, coconuty, peachy. 5 words (2 made up) that equal YUMMMMM! Added bonus? Vegan and Gluten Free.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Coconut, Gluten Free, Peaches, Sweets
Servings: 8
Calories: 303kcal

Ingredients

For the Peach Mixture –

  • 3 cups fresh peaches, peeled and rough chopped
  • 1/4 cup organic coconut sugar
  • 1/4 tsp almond extract

For the Topping –

  • 1 cup raw unsalted almonds, chopped
  • 3 medjool dates, chopped (don’t forget to take the pit out)
  • 1/2 cup sweetened coconut flakes
  • 1/3 cup non dairy gluten free margarine (i.e. earth balance, etc.)
  • 1/4 cup light brown sugar
  • 1/4 cup organic coconut sugar

For Cast Iron Skillet or Baking Dish

  • 1 tbsp organic coconut oil

Instructions

  • Preheat oven to 350.
  • Using approximately 1 tablespoon of coconut oil, grease the sides and bottom of an 8 inch cast iron skillet or other small baking dish.
  • Set skillet or baking dish aside.

First make the topping –

  • Place the chopped almonds, coconut flakes, chopped dates, coconut and brown sugar into a food processor and process until it resembles a crumb mixture. Transfer to a mixing bowl and stir in the dairy free margarine.
  • Set aside.

For the Peach Mixture –

  • In mixing bowl fold the chopped peaches, coconut sugar and almond extract until combined.
  • Place peach mixture into skillet or baking dish and even out the top with a spatula.

To finish –

  • Take topping mixture and sprinkle over peaches. Make sure you cover all the peaches with the mixture.
  • Place into preheated 350 degree oven and cook for 30 minutes or until bubbly and golden brown.
  • Take out and let cool 10 to 15 minutes before serving.
  • Top with your favorite non dairy ice cream (optional).
  • Enjoy!

Notes

  • Makes 8 small servings.
  • You can easily exchange 1/2 cup almonds for gluten free rolled oats. So then you’d use 1/2 cup chopped almonds, 1/2 rolled oats.
  • Store leftovers in an airtight container in refrigerator for up to 5 days.
  • Does not freeze.

Nutrition

Calories: 303kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Sodium: 97mg | Potassium: 326mg | Fiber: 4g | Sugar: 26g | Vitamin A: 560IU | Vitamin C: 3.8mg | Calcium: 62mg | Iron: 1mg

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