The Lechasseurs' Recipes

Only the "keepers"

Gluten-Free Peach Crisp (Vegan & Paleo)

Thanks Leah! This was delicious!



2 lbs fresh (or thawed from frozen) peaches, roughly chopped
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon


1 1/2 cups walnut halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt
1/4 teaspoon almond extract


Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an "S" blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.
Calories: 284kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Sodium: 77mg | Potassium: 378mg | Fiber: 4g | Sugar: 20g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 46mg | Iron: 1.1mg
Gluten-Free Peach Crisp Nutrition (1 of 8 servings): Calories: 284, Fat: 20g, Carbohydrates: 26g, Fiber: 4g, Protein: 5g
Recipe Notes:

I have a feeling this recipe will work well with any other fruit in season, so feel free to experiment! (And please let us know if you have any success in the comments below.)
I love the buttery texture that walnuts add to the crisp, but pecans will create a similar result. Feel free to try sunflower seeds for a nut-free version, but you may want to add a touch more sweetener to balance out their bitter flavor.
If you love this recipe, you’ll also enjoy my Blueberry Crisp (made with almond flour), Paleo Apple Crisp, and Paleo Berry Crisp.
If you do try this recipe, please leave a comment below letting me know how you like it. If you make a substitution, please let me know what you tried, too! We can all benefit from your experience.