Peach Crisp

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photo(8)After spending two days processing 45lbs of u-pick peaches from our weekend trip to King Family Farm, I decided it was time to make something yummy that actually involved baking vs. just freezing and storing.  After a long, fun day with friends watching dolphins in the gulf, a dessert was exactly what I wanted  needed.

I know, you are probably thinking…”What? A dessert recipe? I thought you were all about real, nourishing foods!”

Dessert can be just that! Real! Nourishing!

I would rarely call a dessert from a store or even a restaurant nourishing. They were generally loaded with artificial flavorings, colorings, and genetically-modified sugars, amongst other unpronounceable chemicals.  When you get back into the kitchen and cook your own food with real ingredients, dessert can provide nutrients and taste great at the same time! This dessert does both with ingredients like coconut oil, almond flour, oats, cinnamon, and fresh peaches. While dessert isn’t a nightly occurrence in our household, this is a recipe we will be making again. We decided something creamy needed to go on top, so I used heavy cream from grass fed cows (I enjoy the brand Natural by Nature), raw local honey, and pure vanilla extract to make whipped cream. It was the perfect addition, melting its way into the warmth of the crisp! A perfect way to end a good day!

Real Food Crash Course


Peach Crisp
Peach Crisp

Peach Crisp

(Adapted from The Vegan Table by Colleen Patrick-Goudreau)


* 7 ripe peaches

*8 tablespoons almond flour

*1/2 cup Rolled Oats

*1/2 cup walnuts

*4 tablespoons coconut oil (you could also use butter, preferably grass fed)

*Pinch of salt

*3 tablespoons sucanat

*2 tablespoons organic brown sugar

*2 teaspoons pure vanilla extract

*1/2 teaspoon ground cinnamon


Preheat oven to 375

Bring a pot of water to a boil, once boiling drop peaches into the boiling water and allow them to sit for 40 seconds. Remove from the water immediately into a bowl of ice water. Peel the skins from the peaches. Chop the peaches.

In a bowl toss together 1 tablespoon of almond flour, 1 teaspoon vanilla extract, 1 tablespoon of sucanat, and chopped peaches.

In the food processor combine 1/2 cup almond flour, oats, walnuts, salt, remaining 2 tablespoons sucanat, brown sugar, melted coconut oil, and remaining teaspoon vanilla. Pulse until the mixture is crumbly.

Divide the fruit mixture amongst 4-5 ramekins (or a baking dish), top each with flour mixture. Bake for 20-25 minutes till the tops are golden brown. Serve with homemade whipped cream, if desired.

Easy Homemade Whipped Cream:

In a bowl, whip on high speed with an electric mixer: *1 cup heavy cream, preferably grass fed

*1 tablespoon honey, preferably raw

*1 teaspoon vanilla

Whip till desired consistency, generally this will take a couple minutes.

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  • You skipped a blog between picking and the crisp… How to store and freeze all those peaches! I was anxiously waiting for that blog (since I am going to have many after this weekend and I’ve never done anything with fresh fruit but eat it immediately).

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