This end-of-summer peach crumble is free of refined sugars and is gluten-free! Great for those moments when you're trying to stay healthy but really want a sweet treat.
One of the things I have a real love/hate relationship with in dieting is that I obviously hate having to give up indulgent desserts, but I also have a weird love for testing out new recipes that sort of cheat the system. I don't know that I'd go so far as to call this recipe 'healthy', however it's certainly a lightened up treat to satisfy that sweet craving, especially when there's an overabundance of drool-worthy, decadent desserts on social media this time of year.
Talk about feeling left out.
I had some peaches that were free-falling into use it or lose it territory (I HATE losing it), and so I thought it would be fun to play around with baking them up with a gluten-free topping. On a whim, I purchased almond flour a couple of weeks ago but hadn't really had a reason to use it. Well, I found a GREAT spot for it...right in this crumble!
I also had some unsweetened coconut on hand which added a little oomph to the recipe, breaking up the almond flour in both taste and texture. I can't wait to try this recipe with fall fruits like apples...and maybe even a pumpkin crunch version? Stay tuned!
Coconut Almond Peach Crumble
3 peaches, very ripe, sliced
2 Tbsp pure maple syrup
3/4 C almond flour
1/8 C unsweetened shredded coconut
1/4 C butter, cold & cut into cubes
1 Tbsp baking sweetener (ex: Splenda baking blend)*
non-stick cooking spray
Greek yogurt & ground cinnamon, for topping
Preheat oven to 350 degrees. Coat a small baking dish with non-stick spray. Toss the sliced peaches in the baking dish with the maple syrup.
In a medium sized bowl, mix together the flour, coconut and sweetener (if desired). Cut the butter into the mixture, using a pastry cutter or 2 butter knives, until the butter is incorporated and crumbly. Sprinkle over the peaches.
Bake for 25-30 minutes, until browned and bubbly. Let cool slightly and serve with a scoop of Greek yogurt and a sprinkle of cinnamon (or ice cream! or whipped cream!)
Enjoy while it's warm! It also keeps in the refrigerator and reheats nicely in the microwave.
*I used Splenda baking blend which made the crumble topping very sweet (which I don't hate). For a less sweet version, which I'm sure would also be amazingly delicious, just use less or eliminate all together