When it comes to dessert I’m sort of a snob. If I’m truly going to indulge, it’s got to be worth it. At the same time, I constantly struggle with the catastrophic (dramatic, I know) battle of wanting something refreshing or something super sweet. That second part might make sense for this recipe but the indulging part? Not so much. Here’s the thing, I first made this recipe for my family because 1. I bought a shit ton of peaches & parents were getting annoying that I wasn’t doing anything with them 2. I wanted to make a no-sugar-added dessert option as we’d been eating nothing but carbs & sugar for 2 days when I was home. Here’s when that first part comes into play: I totally felt like I was indulging in this dessert that finally compacted my cravings of both refreshing & sweet but in fact this dessert option was pretty healthy. The peaches are simply tossed in some pure vanilla extract & cinnamon (pro tip: cinnamon helps food taste like there’s more sugar in it than there actually is!) while the topping is simply some oats, flour, honey, & coconut oil. It’s seriously the most perfect dessert option if you ask me but I guess you’ll just have to try for yourself 😉
- for the peach crumble:
- 5 (average sized) peaches, cubed
- 2 tsp pure vanilla extract
- ½ tsp cinnamon
- ¾ cups oats
- ¼ heaping cup all purpose flour
- 2 tbsp honey
- 2 tbsp coconut oil
- for the whipped cream:
- 2 14oz cans whole fat coconut cream
- 1 vanilla bean
- *The night before making this recipe, place cans of coconut cream in the fridge. One hour before making the cream place large bowl & mixing whisks in the freezer.
- Preheat the oven to 350F. Spray the baking dish with baking spray.
- In medium mixing bowl combine peaches, vanilla, & cinnamon. Mix to combine.
- In large mixing bowl combine oats, flour, honey, & oil. Toss with hands until thoroughly combined.
- Pour the peaches into the baking pan & top with oat mixture. Bake for 40 minutes.
- While the peach crumble is cooling, remove your whipping cream ingredients & supplies from the fridge/freezer (be careful not to shake the cans). Scoop the solid coconut cream from the cans & add to frozen bowl. Scoop the inside of the vanilla bean into the bowl & immediately beat for 5 minutes or until stiff peaks form. Serve whipped cream over individual scoops of peach crumble.
9 inch circular baking dish
medium mixing bowl
large mixing bowl