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 ...
Total Time
30min
4.8
4 Ratings
Author: Joyous Health
Servings:
4
Ingredients
•
4
Peaches
•
2
cups
Granola
•
4
Tbsp
Unsweetened Coconut Flakes
•
4
Tbsp
Coconut Oil
•
1
tsp
Ground Cinnamon
•
2
Tbsp
Maple Syrup
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Place Peaches (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.
3.
Combine Coconut Oil (4 Tbsp) with Granola (2 cups) and Unsweetened Coconut Flakes (4 Tbsp). Mix in Maple Syrup (2 Tbsp) if using, and Ground Cinnamon (1 tsp).
4.
Top peaches with crisp and pop in the oven for 25-30 minutes.
5.
Serve and enjoy!
Nutrition Per Serving
CALORIES
492
FAT
30.2 g
PROTEIN
8.4 g
CARBS
49.1 g
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