Sometimes desserts spark debates. I’m not sure I know the difference between a crisp and a crumble, and the first time I made the all peach version of this the company I was in couldn’t come to a consensus either. I think this delicious, easy dessert could qualify as either.
This recipe was the first result when I googled “GAPS peach crisp,” and with all of the ingredients already on hand and the promise of “easy” being right in the title made my choice simple. I have to say, this is one of the best desserts I’ve ever had. It was so simple and so tasty.
Skip to two days ago when I needed a birthday dessert for my beloved, who avoids refined sugar as much as possible. I didn’t have all the peaches I needed, but thanks to generous neighbors with prolific blueberry bushes I had plenty of bluebs to make up the difference. I also decided to tweak the proportions of the recipe some: I used about half a pound less fruit and doubled the crumb topping. While the original recipe is absolutely delicious, the topping just wasn’t thick and crispy enough for my taste.
And holy crow…. am I glad I made the adjustments, because the resulting dessert was absolute perfection. It was best served warm on the night I made it, but was still nice right out of the fridge. It’s day two of fridge storage and we just finished it this morning (yes we both had it for breakfast and then again dessert for two days), and it kept very well. I don’t think I would have pushed it another day, though, the crispiness was just starting to fade today and probably would have been mush tomorrow.
Anyhow, storing this is going to be the least of your worries, I think you’d do better to make sure everyone gets a bit before someone swoops in for seconds and just eats the whole damn thing.
Blueberry Peach Crisp
(adapted from Megan Gilmore’s original recipe)
- 1 1/2 pounds total of peaches + blueberries (I used three large peaches and about 1.5c of blueberries)
- 1/4 c maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3 c walnut halves or pieces
- 1 c shredded unsweetened coconut
- 1/4 c maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp salt
- 1/2 tsp almond extract
Preheat your oven to 350. Roughly chop your peaches and put all filling ingredients in a sauce pan. Stir well and bring to a boil. Reduce heat and simmer until the syrup and juices have thickened some, about 30 minutes. Remove from heat and prepare your topping. Put nuts and coconut into a food processor until crumbly. Add the rest of the ingredients and process again until slightly sticky. Pour your filling into a 9×9 baking dish and spoon the topping on in an even layer. Bake at 350 for 15-20 minutes until the topping turns golden brown. Let cool for at least 30 minutes and serve warm.
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