Warm Peach Crisp – this decadent, but healthy, dessert features fresh ripe peaches and maple pecan crumble all topped with a creamy maple coconut whip.
Oh. My. Gah! This turned out so good! I MAY have eaten so much that I simply bypassed dinner last night. Oops! This Warm Peach Crisp with Maple Coconut Whip was sooo worth it!
This decadent, but healthy, dessert features fresh ripe peaches and maple pecan crumble baked to perfection and then topped with a creamy maple coconut whip. Are you drooling yet? I am…and I just ate 1/4 of the pan.
This is the perfect dessert to take you into the fall season. Delicious enough to be served at dinner parties, but easy enough to whip up for a weeknight family sweet treat. You just need to remember to stick your can of coconut milk in the fridge the night before.
Warm Peach Crisp
I hope you love this Peach Crisp as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Warm Peach Crisp with Maple Coconut Whip
- 6 ripe peaches (pitted and sliced into about 10-12 slices each)
- 1/4 cup organic coconut sugar
- 1 tsp vanilla
- 1 cup raw old fashioned oats (certified gluten free if necessary)
- 1/2 cup brown rice flour (whole wheat flour would work too, but would not be gluten free)
- 1/3 cup shredded coconut
- 1/3 cup pure maple syrup
- 1/4 cup raw pecans (chopped)
- 1 tbsp cinnamon
- 1 can full fat coconut milk (refrigerated overnight)
- 1 tbsp pure maple syrup
- Preheat oven to 375 degrees F.
- Combine sliced peaches, coconut sugar and vanilla in the bottom of a 9x13 pan and mix well. Set aside.
- In a medium bowl, combine oats, flour, coconut, maple syrup, pecans and cinnamon. Mix thoroughly so everything is moistened by the maple syrup.
- Pour crumble topping on top of peaches evenly.
- Put in oven and cook for 35-40 minutes until peaches are soft and starting to caramelize on the edges.
- When peach crisp is done, pull it out of the oven and let it cool for about 10 minutes.
- Meanwhile, while crisp is cooling, make your coconut whip. Scoop out the SOLID PART ONLY of the coconut milk into a medium bowl. (There will still be liquid at the bottom of the can...you do not want that part...save it for your smoothies or something else).
- With a handheld electric whisk, (or an electric stand mixer, but there is really no need to dirty one of those. You can try to whisk by hand too if you feel up for it) whisk the solid coconut milk until fluffy.
- Add 1 tbsp maple syrup to the coconut whip and whisk again until incorporated.
- Serve the peach crisp with a dollop of maple coconut whip.
- Grab a spoon and dig in!
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