- Calories: 220
- Protein: 5 g
- Total Fat:12 g
- Unsaturated Fat: 9 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 4 g
- Total Sugar:17 g
- Natural Sugar: 11 g
- Added Sugar: 6 g
- Sodium: 55 mg
Sweet peaches topped with a warm, crumbly topping—soooo good. This version calls for way less sugar than a traditional crumble or cobbler recipe, but you won’t miss the sweet stuff, instead, the natural flavor of peaches shines through. During the summer months, take advantage of ripe and juicy seasonal fruit (see trick below for peeling), but you can also easily make this treat in the fall and winter using frozen peaches. Doing so actually allows you to skip the step of peeling and slicing. Save time…and enjoy a summer treat in the drab, cool winter months? Yes, please!
Pro tip: To make peeling easier, submerge fresh peaches in boiling water for 30 to 60 seconds, and then quickly shock them in an ice bath to stop the cooking process. This will loosen the skin from the flesh. To peel, simply pull back the fuzzy skin with your fingers or a butter knife. If it’s not peeling easily, submerge again in the boiling water for a few more seconds, and then shock again. Then cut into 1/2-inch-thick pieces.
- Prep time
- Total Time
For the peaches:
- • 3 pounds sliced peaches, fresh or frozen
- • 1 tablespoon fresh lemon juice
- • 2 tablespoons arrowroot flour (or cornstarch)
- • 3 tablespoons maple syrup
- • 2 teaspoons vanilla extract
- • 1½ teaspoons ground cinnamon
For the crumble
- • 1 tablespoon golden flaxseed meal (ground flaxseeds)
- • 1½ cups blanched almond flour
- • ½ cup rolled oats
- • 1 teaspoon ground cinnamon
- • ¼ teaspoon kosher salt
- • 2 tablespoons maple syrup (or honey for a non-vegan option)
- • 2 tablespoons melted coconut oil (or melted butter for a non-vegan option)
Preheat the oven to 400˚ and gently mist a 9 x 13 inch (3-quart) baking dish with nonstick oil spray.
In a large bowl, mix all the “peaches” ingredients together until well combined. Pour the peach mixture into the prepared baking dish, loosely cover with parchment paper then foil (doesn’t have to be tight) and bake for 30 minutes.
While the peaches are cooking, prepare the crumble. Mix all of the ingredients together in a medium bowl, and stir to combine. The mixture should be the texture of wet sand; crumbly but holds together when you squeeze it in your hands. Set aside.
Once the peaches have cooked for 30 minutes, remove from oven, uncover and sprinkle over the crumble mixture, gently squeezing some of the mixture together as you go, to make larger crumble pieces. Place back in the oven, uncovered, for an additional 30 minutes. The peaches should be hot and bubbly and the crumble topping should have golden brown spots throughout.
Remove from oven and allow to cool for 10-15 minutes, so the juices set. Serve warm with the option of ice cream, whipped topping, or yogurt.
Try my Apple Pie Crumble and Blueberry Crisp!