Homemade Method

Peach Crisp

Blog post

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

This crisp is perfect for summer-time because it utilizes the abundance of fresh peaches and it is cooked completely on the stovetop so you won’t have to turn on your oven! Peaches are packed with Vitamins, especially A and E, as well minerals and fiber. They have been shown to kill off cancer cells, reduce wrinkles, lower the risk of diabetes, and combat heart disease. Normally peach crisp recipes take an incredibly nutritious fruit like peaches, and cover them in sugar and simple carbohydrates. This crisp however, replaces all that refined sugar with small amounts of unrefined coconut sugar. We also replace some of the butter normally used, with coconut oil. Coconut oil is known to increase your energy expenditure, which means it actually helps you to burn more stored fat! It is also extremely beneficial for brain function, heart health, skin, and hair. Finally, we substitute whole wheat flour for refined white flour, which increases the protein, fiber, and vitamins in our dish, and also ensures your blood sugar levels will stay more steady. Isn’t it great to know you don’t always have to choose between your personal health and a delicious dessert?

Print Recipe

Peach Crisp

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 4


For the Crisp

  • 1/2 cup Whole wheat flour
  • 1/2 cup Walnuts, finely chopped
  • 1/2 cup Coconut sugar (or you can use brown sugar)
  • 4 tbs Unsalted butter

For the Fruit Filling

  • 3 tsp Cornstarch
  • 1 tsp Cinnamon
  • 2 tbs Coconut oil
  • 2 lbs Peaches, pitted and cut into bite sized wedges


  • 1)

    For the Crisp: Combine flour, nuts, coconut sugar and salt in a small bowl. Melt butter in a small nonstick pan over low heat.

  • 2)

    Remove from heat and stir in flour mixture until moistened and mixture forms small clumps.

  • 3)

    Return to low heat and cook, stirring frequently, until mixture is golden brown and well toasted, about 5 minutes.

  • 4)

    Transfer mixture to a large plate to cool.

  • 5)

    For the Filling: Combine coconut oil, peaches, cornstarch and cinnamon in a small bowl. Add mixture to the pan. Heat over medium heat and cook, stirring occasionally, until peaches are almost softened, about 5 minutes.

  • 6)

    Remove lid and cook until peaches are cooked through and mixture has thickened slightly, about 5 minutes more.

  • 7)

    Immediately top fruit with the crisp and serve with a side of yoghurt or ricotta.

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