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aip baked peach crisp served warm

Peach Crisp {AIP, Gluten-Free, Dairy-Free}

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 402kcal
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AIP | Gluten-Free | Dairy-Free | Egg-Free | Soy-Free | Nut-Free
To maximize the flavor and juiciness of fresh peaches, I recommend tossing them with honey before baking. For the crisp topping, aim for a sweetener that provides depth; both maple syrup and coconut sugar offer a balance of sweet and savory notes. Serve the crisp warm and bubbly, topped with a scoop of vanilla bean ice cream!

Ingredients

Spiced Peaches

  • 6 peaches chopped (skin-on)
  • 2 tablespoons honey (40 g)
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons lemon juice
  • 2 teaspoons cassava flour

Crisp Topping

  • 1 cup coconut sugar (170 g)
  • ¾ cup tigernut flour (86 g)
  • ¾ cup cassava flour (85 g)
  • 1 teaspoon ground cinnamon
  • pinch sea salt
  • ½ cup coconut oil (85 g) room temperature (not melted), plus more for greasing

Instructions

Prepare

  • Preheat the oven to 350℉. Grease an 8x8 baking dish with coconut oil. Set aside.

Make the spiced peaches

  • In a mixing bowl, add the chopped peaches, honey, ½ teaspoon of the cinnamon, lemon juice, and the cassava flour. Stir to combine, then transfer to the prepared baking dish.

Make the crisp topping

  • In a separate mixing bowl, add the topping ingredients--coconut sugar, tigernut flour, cassava flour, 1 teaspoon cinnamon, salt, and packed ½ cup coconut oil (room temperature).
  • Use a pastry cutter to cut the coconut oil into the dry ingredient mixture, using a downward twisting motion, until the mixture resembles wet sand with some pea-sized crumbs. Note: You can use two forks or your hands to crumble, just be sure to leave some pea-sized clumps in the mixture.

Bake

  • Evenly spread the topping over the peaches in the baking dish. Bake until you see a thick bubbling liquid around the peaches and the topping darkens in color and no longer appears dry, approximately 45 minutes to 1 hour.

Serve

  • Serve warm with vanilla bean ice cream or whipped vanilla bean coconut cream.

Notes

Test Notes

  1. 6 medium peaches were used and weighed 1 pound 12.4 ounces (with pit). It's ok to use 6 large peaches (or even 8 medium peaches) since I had quite a bit of pastry to work with and wished I had more peaches.
  2. Note that all ovens bake differently, so you should rely on my description of doneness more than the bake time.
  3. I tossed my peaches in cassava flour because I like the way cassava thickens the juices at the bottom. If you forget this step, the peaches will still taste good but may be a bit watery.
  4. I pre-baked the crisp topping for 10 minutes and slightly preferred the flavor of that method but I'll leave that decision up to you since it involves 1 extra step.

Make-Ahead Directions:

  • Bake as directed. After the crisp cools, cover and refrigerate until the next day. When you are ready to reheat, set it out at room temperature for 20 minutes, then bake at 350℉ until hot, about 30 minutes.
  • I haven't tested assembling or freezing ahead, but I believe this recipe would turn out just fine. Just remember to extend the bake time if starting with a cold/frozen crisp.

Nutrition

Serving: 1crisp | Calories: 402kcal | Carbohydrates: 62g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 195mg | Fiber: 3g | Sugar: 38g | Vitamin A: 491IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg