Palisade peaches are a BIG thing in Colorado. They come from out west, and since my husband actually spent one semester of college in Grand Junction (before transferring to another school) he is pretty big on palisade peaches. And now he’s got me hooked too. Palisade peaches are huge, juicy… amazing. Top shelf peaches! So, what’s the best thing to do with top shelf peaches?? Make a top shelf Peach Crisp!
This isn’t just any Peach Crisp either. After my super sweet Chocolate Strawberry Crisp I posted a while ago, I felt like I needed to redeem myself with a HEALTHIER crisp!
So let’s get to baking, shall we!?
To mix up your peach crisp filling you’ll need to combine your peaches, coconut sugar (or refined sugar), cornstarch, and cinnamon in a bowl. Mix it all up. Pour into your non-stick sprayed 9″ pan.
SMELL the peaches at this point. I want a candle that smells like this.
Cinnamon peach. Peach Crisp. YUUUUUM.
Next up? Your Peach Crisp topping.
Add together your nuts of choice, almond flour, cinnamon, salt, and coconut sugar (or refined sugar). Stir together. Then, you can use either butter or coconut oil, and add it to your mixture into small pieces. For butter, you can cut it into small pieces, for coconut oil I recommend spooning off a few small pieces and stirring in between so your coconut oil doesn’t all stick together, until all of your coconut oil has been added in.
Pour on top of your peaches. Hello Peach Crisp.
Admire your work.
You might notice, I used butter this time. In my Strawberry Chocolate Crisp I used coconut oil. I’ve had great luck with both so it’s really a preference… Honestly, I ran out of coconut oil! Like, WHAT?! So I chose to use butter this time. Eh, no problem, butter is cool too! Butter isn’t bad for you, in moderation, so don’t be afraid of it!
Bake at 350 for 45-60 mins, till the fruit is bubbling up around the sides and the top looks cooked and brown.
Beautiful, isn’t it? This Peach Crisp is nutty and fruity sweet – the perfect summer dessert.
Serve with ice cream, or not! I prefer no ice cream. My hubby.. vanilla ice cream ALL THE WAY. He said it makes this Peach Crisp complete!
Do you like your crisps with ice cream?? Let me know in the comments below!
- 5-6 cups sliced peaches (with no skin)
- 1/4 cup coconut sugar (or refined sugar)
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/2 cup almond flour
- 1/2 cup coconut sugar (or refined sugar)
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup chopped nuts (almonds, walnuts, etc)
- 1/3 cup coconut oil or butter
Grease a 9" pan with no-stick spray and preheat your oven to 350.
In a large mixing bowl, add all your peach filling ingredients and stir together. Pour into your 9" pan.
In a medium sized mixing bowl, add all your crisp topping ingredients EXCEPT for your coconut oil or butter, and stir together.
In small pieces, add your coconut oil or butter to your crisp topping (pictured above). For butter, you can cut it into small pieces. For coconut oil, I recommend measuring it into a measuring cup, and spooning small pieces off with a spoon and spatula. Stir in between adding several pieces so all of the pieces don't stick together.
After all of your coconut oil or butter has been added to your crisp topping, stir it and then pour it on top of your crisp filling, so there's an even layer across the top.
Bake in your oven for 45-60 minutes, or till the peaches are bubbling up the sides of the crisp and your topping looks more brown and cooked through.
Store leftovers in the fridge and eat within 2-3 days.