Serves: 6

An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert.

2 lbs fresh (or thawed from frozen) peaches, roughly chopped
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Crumb topping:
1½ cups walnut halves
½ cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
¼ teaspoon salt
¼ teaspoon almond extract

Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.

To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.

Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.