Peaches and Cream Crisp! Sweet summer peaches baked in a creamy vanilla sauce with a crispy grain-free crumble topping. Vegan, gluten-free, paleo!

Scale

Grain-Free Crumble

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Preheat the oven to 350F.
In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
Stir in the coconut milk.
Pour into a 9×9″ square baking dish.
In a blender of food processor grind the coconut and nuts/seeds.
Add the nut/seed butter, maple syrup, salt, and cinnamon. Process to form a sticky crumble.
Crumble on top of the peaches covering completely.
Bake for 40-50 minutes. Check and rotate halfway through if it is browning unevenly. It will be golden brown on top and the center no longer jiggly when done.
Cool completely or even chill overnight before serving.
Spoon into bowls and serve with vanilla ice cream. Enjoy!

*Can substitute with tapioca or corn starch.

**Optional. You can make this recipe without the cream element by omitting the coconut milk and reducing the arrowroot starch amount to 1/4 cup.

Keywords: vegan, gluten-free, paleo, summer, dessert, easy