Summertime Peach Crumble

It’s peach season! And what better way to celebrate than by making a delicious peach dessert? This recipe is delicious. I could eat the crumble on its own―it is sweet (but not too sweet), crunchy (thanks to the pecans) and really well-balanced. This is the perfect summertime dessert! The recipe is loosely based on Minimalist Baker’s “Easy Peach Crisp”―I decided not to use any sugar (but substitute it for maple syrup instead) and added some extra goodness to the peach filling.





Makes 6 portion (277 calories per serving)

  • 1 tbsp of coconut oil (for coating the pan)
For the Filling:
  • 7-8 peaches (pitted, cut in two and sliced)
  • 2 tbsp of unbleached flour
  • The zest for 1 lemon
  • The juice from 1 lemon
  • 1 tsp of pure vanilla extract
  • 2 tbsp of maple syrup
  • 1/4 tsp of cinnamon
  • A pinch of nutmeg
  • A pinch of salt
For the Crumble:
  • 1 cup of rolled oats
  • 1/4 cup of almond flour (or almond meal)
  • 1/4 cup of unbleached flour
  • 1/2 cup of chopped pecans
  • 1/4 cup of maple syrup
  • 2 tbsp of olive oil
  • A pinch of salt


  1. Preheat the oven to 350F and grease a baking dish or pan with the coconut oil (You can use any baking dish you find fit, I used a 2 quarts baking dish, you can also use an 8×8 pan)
  2. Combine all the ingredients for the filling in a bowl, mix well and place in the oil-coated dish or pan
  3. Combine all the ingredients for the crumble in another bowl, mix well and place on top of the peach filling, covering it all
  4. Bake in the oven for 40 minutes and let cool before serving
  5. Enjoy!

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Published by

Patricia Roca

Why is life worth living? That’s a very good question. Well, there are certain things I guess that make it worthwhile. Like what? Okay, for me, I would say, dogs, post cards, cafés, hats (especially berets), Paris, stationary, soy lattes, Les Miserables, string lights, and barrettes.

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