Today, August 24th is National Peach Pie Day. I hope you are celebrating! Peaches are bountiful right now. We went to a local farmstand this weekend and they had a great money saving special. Two big bags of peaches for only $7! No, these were not the most beautiful peaches, but they were perfect to cut up and put in this peach crisp. The end of the summer is the perfect time to visit your local farmstand and find a great deal on some peaches. This recipe is adapted from a recipe I used to make that had two sticks of butter and a cup of sugar in it. This crisp has been made over to be a healthier Peach Crisp. Surprisingly, my kids who typically hate desserts with nuts in them, ate up both Peach Crisps I made in one day. This peach crisp recipe is vegan, gluten free(if you use gluten free oats), vegetarian, low in sugar, and quite delicious.
- Peach filling:
- 2 lbs of fresh peaches cut into chunks
- 1/3 cup maple syrup
- 1 T vanilla paste
- 1 T cinnamon
- Crumble topping:
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/2 cup almonds
- 1/2 cups oats
- 1T maple syrup
- 1T coconut oil
- 1/2 tsp salt
- 1/2 tsp almond extract
- Preheat your oven to 350. In a large pan, heat your peaches, vanilla, cinnamon and maple syrup. Stir often and your syrup will start boiling and your peaches will become soft. Mine took about 15 minutes. Let the peaches cool as you assemble the crumble topping. Your peaches can cool right in your baking dish. I used two round serving dishes.
- Place all your crumble ingredients into your food processor. Pulse it until a crumble is formed.
- Sprinkle your crumble evenly over your peach filling.
- Bake at 350 for 10-15 minutes. Check it at 10 minutes, you do not want your crumble to burn.
- Serve warm with a little bit of ice cream on top.