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RECIPE
6 INGREDIENTS5 STEPS30MIN

Peach Coconut Crisp

4.7
3 Ratings

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Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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We can't forget about our peaches, either! These tasty fruits are a nice change from the typical apple crumble — or my no-bake apple crisp — and using coconut sugar adds a lot of extra flavor. You can definitely use canned peaches (the type without sugar syrup) in this coconut peach crumble, but don't forget to make it ...
30MIN
Total Time

Joyous Health

Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Granola
1/4 cup
Unsweetened Coconut Flakes
1/4 cup
Coconut Oil
1 tsp
Ground Cinnamon
2 Tbsp

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Nutrition Per Serving

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CALORIES
492
FAT
30.2 g
PROTEIN
8.4 g
CARBS
49.1 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place Peach (4) in a baking dish. I used a 10 x 6 by 2" deep glass baking dish. However, don't feel restricted to this size. If you use a smaller dish and the crisp is deeper you might need to cook it a little longer.
Step 3
Combine Coconut Oil (1/4 cup) with Granola (2 cup) and Unsweetened Coconut Flakes (1/4 cup). Mix in Maple Syrup (2 tablespoon) if using, and Ground Cinnamon (1 teaspoon).
Step 4
Top peaches with crisp and pop in the oven for 25-30 minutes.
Step 5
Serve and enjoy!

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Nutrition Per Serving
Calories
492
% Daily Value*
Fat
30.2 g
39%
Saturated Fat
16.9 g
84%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.1 g
18%
Fiber
7.7 g
28%
Sugars
28.6 g
--
Protein
8.4 g
17%
Sodium
13.7 mg
1%
Vitamin D
--
--
Calcium
63.2 mg
5%
Iron
419.0 mg
2328%
Potassium
605.2 mg
13%
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