Ingredients
Method
- Preheat oven to 350F and prepare dish with nonstick spray (I used an 8x11 dish but a similar size baking dish or skillet will work! 9x9 or 8x8 pan)
- Peel your peaches. I used this method, but can also use a vegetable peeler.
- In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
- While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
- Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
- Pour peaches into dish and sprinkle crumble topping over top. Pat down.
- Bake for 35-40 minutes or until crust is golden brown.
- Let rest at least 15 minutes before serving.
- Serve with ice cream or whipped cream, and store remainder in fridge.
Nutrition
Notes
- Use Refined Coconut Oil: If you don't want any coconut flavor coming through in the crumble, make sure to use refined coconut oil — it's completely neutral in taste. Unrefined works too, but it will give the crisp a light coconut flavor!
- Don't Skip the Arrowroot Powder: This ingredient thickens the peach filling so you don't end up with a watery, soupy bottom. It's a small amount but makes a huge difference in the final texture of the dish.
- Let It Rest Before Serving: I know it smells incredible straight out of the oven, but let the crisp rest for at least 15 minutes before digging in. This allows the filling to set up so every scoop holds together beautifully!