Healthier Peach Crisp – a delicious lightened up version of the classic peach crisp.  This crisp is vegan, dairy, grain and gluten free.  Eating healthier doesn’t mean you have to sacrifice flavor. 

Hey y’all!  Today I am sharing a simple recipe for a lighter and Healthier Peach Crisp.  Peaches are in season right now where I live and I couldn’t be more excited.  I just love love peaches.  They are so juicy and sweet and my favorite fruit.  Peaches are great for baking too.  There’s peach pie, peach cobbler, peaches n cream.  All the yummy stuff that is loaded with not so good ingredients.  I am trying to watch what I am eating, so I made a healthier recipe for my favorite summertime dessert.  This way I can still enjoy peach crisp, just without all the unwanted calories.

Instead of doing a traditional peach crisp I decided I wanted to take out the flour and oats and do a grain free version.  Pecans are my favorite nut, so I thought I would use them for the ‘crisp’ part of this recipe.  I remember as a kid my grandpa would buy pecans locally and store then in a large Ziploc bag in his deep freeze.  That’s probably why I love them so much.  They make me think of him.  In addition to the fresh local peaches and pecans, you have to have cinnamon.  I swear I could put cinnamon on just about everything.  I love it!  How about you?

For this recipe, you start by adding 2 lbs of fresh peaches into a large pot over medium high heat.  I used almost a whole peck of peaches for this crisp.  Combine peaches, 1/4 cup agave nectar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a dash of nutmeg.  Stir well until the mixture comes to a boil.  Allow to simmer until the juices start to thicken and the peaches are fork tender (approximately 5 minutes).  Turn off the heat and set aside while you make the crisp.

In a large food processor, combine 1 -1/2 cups pecans, 1/2 cup shredded unsweetened coconut flakes, 2 tablespoons agave nectar, 1/8 teaspoon kosher salt, 1/4 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.  Process until a sticky and crumbly texture is formed.

Pour the peach filling into a 1 -1/2 quart baking dish or a 9-inch square dish.  Crumble the crisp over the top of the peach filling evenly.  Bake at 350 degrees for 15 minutes or until the top is lightly golden.  Serve warm.  Store covered leftover in the refrigerator for up to three days. 

Healthier Peach Crisp

2015-08-03 15:46:44

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Peach Filling

1. 2 lbs of fresh peaches, diced
2. 1/4 cup agave nectar
3. 1 teaspoon vanilla extract
4. 1/2 teaspoon ground cinnamon
5. dash of nutmeg

Crisp

1. 1 -1/2 cups pecans
2. 1/2 cup shredded unsweetened coconut flakes
3. 2 tablespoons agave nectar
4. 1/8 teaspoon kosher salt
5. 1/4 teaspoon vanilla extract
6. 1/2 teaspoon ground cinnamon

Instructions

1. Combine peaches, 1/4 cup agave nectar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a dash of nutmeg in a large sauce pot over medium heat. Stir well until the mixture comes to a boil. Allow to simmer until the juices start to thicken and the peaches are fork tender (approximately 5 minutes). Turn off the heat and set aside while you make the crisp.
2. In a large food processor, combine 1 -1/2 cups pecans, 1/2 cup shredded unsweetened coconut flakes, 2 tablespoons agave nectar, 1/8 teaspoon kosher salt, 1/4 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Process until a sticky and crumbly texture is formed.
3. Pour the peach filling into a 1 -1/2 quart baking dish or a 9-inch square dish. Crumble the crisp over the top of the peach filling evenly. Bake at 350 degrees for 15 minutes or until the top is lightly golden. Serve warm. Store covered leftover in the refrigerator for up to three days.

By Katie @ The Casual Craftlete

Purely Katie https://www.purelykatie.com/

I hope you enjoy my healthier peach crisp recipe.  Enjoy the rest of the summer!

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