Indulge in this delightful Paleo peach crisp topped with refreshing basil coconut yoghurt, a perfect blend of sweet and savoury for your summer dessert cravings. This peach dessert is gluten-free and vegan-friendly.
I love peaches when they come into season. Juicy, sweet and aromatic, they are the perfect fruit that can be enjoyed as as or in desserts. I prefer peaches fresh – simply sliced up or mixed in a lovely fruit salad – but every now and then I really enjoy baking with them.
This paleo peach crisp, or crumble if you like, is a delicious way to use up leftover peaches, and can be enjoyed with coconut ice cream, regular ice cream, double cream, or a little coconut yoghurt. I mix mine with fresh basil, which compliments the flavour of the peach.
This peach crisp is grain-free, dairy-free, gluten-free and vegan-friendly.
👉 If you like this recipe, make sure to check out my other grain-free, dairy-free desserts: coconut yoghurt panna cotta, paleo pumpkin pie with pecan frosting, paleo lime and coconut tart, or my yummy citrus drizzle cake.
What Is A Crisp?
Crisp, also known as crumble in Australia and the UK, is a dessert of baked fruit topped with a combination of flour, nuts, oatmeal, butter, and sugar. The texture of the topping is a little crunchy or crispy (similar to granola or streusel) and pairs well with soft, warm fruit.
You can make apple, berry or pear crumbles just as well. My topping is made with paleo and gluten-free friendly ingredients, and is sweetened with natural sweeteners like honey and coconut sugar. Note that it’s not as sweet as the traditional crumbles but I think that it’s a great way to highlight the flavour of the fruit instead.
What You’ll Need
- For the filling: Fresh peaches, lemon juice, coconut sugar, arrowroot or tapioca flour, Cinnamon, nutmeg, vanilla extract. Use apples or berries instead of peaches. Swap coconut sugar with maple syrup or honey.
- For the crumble topping: almond flour, shredded coconut, coconut sugar, cinnamon, and coconut oil. You could replace almond flour with oat flour.
See the Recipe Card below for full measurements.
How To Make Paleo Peach Crisp
- Preheat the oven to 350°F (175°C).
- Toss peach slices with lemon juice, coconut sugar, arrowroot, cinnamon, nutmeg, and vanilla extract.
- Spread in a baking dish.
- Mix almond flour, shredded coconut, coconut sugar, cinnamon, and melted coconut oil. You can use the food processor to do this.
- Sprinkle over peaches. Bake for 30-35 minutes until golden brown.
- Blend coconut yoghurt, fresh basil, and maple syrup until smooth. Serve with the crumble.
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Ingredients
- 4 medium peaches sliced into thin wedges
- 1 tablespoon coconut sugar or honey
- 1 tablespoon arrowroot flour or starch
- 1 tablespoon vanilla extract or essence
- Zest of 1/2 lemon
- 1 tablespoon lemon juice
For the crisp/crumble topping
- 2 tablespoons coconut flour
- 3 tablespoons tapioca starch or cassava flour/starch
- 2 tablespoons desiccated coconut
- 1/2 cup nuts of choice – I used hazelnuts and pecans
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 1 tablespoon honey
- 2 tablespoons ghee or coconut oil
For yoghurt
- 1 cup coconut yogurt
- 1 teaspoon vanilla extract or essence
- 5 basil leaves finely chopped
Instructions
- Preheat the oven to 175 C / 370 F.
- Mix peaches with coconut sugar, arrowroot, vanilla, lemon zest and lemon juice. Transfer to a baking dish.
- Add the crumble ingredients, except for honey and ghee, to a food processor with an S-blade on. Process into crumbly texture, then add the wet the honey and ghee and process again quickly until mixed and slightly sticky.
- Place the baking dish with the peaches in the oven for 10 minutes. Then remove and spread the crumble mixture evenly over the top. Place the dish back in the oven for 20-25 minute, until the top is golden brown and crispy.
- Cool slightly before serving. Mix together yoghurt with fresh basil and vanilla and serve on the side.
Notes
Recipe Tips
- Use ripe but firm peaches for the best texture.
- Ensure the crumble topping is evenly spread to avoid burning.
- Customize the basil coconut yoghurt to taste by adjusting the maple syrup.
I love your combination of peach and basil (never tried that before but basil is my favorite herb), I’ve got to try this out before the last of our peaches are gone!
Hi. The topping recipe is too sweet for me. Next time i make it i will swap specified sweetener for brown sugar, and add some oat flakes into the topping. May also change coconut flour to almond flour. Otherwise i liked it enough to try again. Easy to do.