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I’m even more excited to share today’s recipe with you because it’s more than just a dessert – it inspired the flavor of my lip balm! That’s right, we’ve just launched a collaboration with our friends at Poppy & Pout based on three fall desserts I developed just for you. We love Poppy & Pout because they are just amazing people who created an all-natural lip balm company out of my home state of Idaho. If you want to get your hands on the limited edition collaboration, grab your set here!
Back to the spiced peach crumble, dessert. I’ve mentioned this before, but peaches are my favorite fruit. I just love them. Although they are especially fresh this time of year, I often use frozen peaches in my cooking because they are easy to get at any time. I love desserts that make them shine like the star of the show.
Since we’re mostly grain-, gluten- and dairy-free here, I often turn to nuts as my favorite flour and texture with desserts. This recipe combines the best of those worlds, because peaches and almonds go so well together. It’s actually related to plants, as the pit inside the peach pit has a flavor similar to bitter almonds.
The other beautiful thing is when the dessert comes together in one pan, from stovetop to oven. Grab your trusty cast iron skillet, and you’ll be ready to roll!
Spiced peach crumble video
If you want to see how beautiful this cooking is, follow me through the steps in this video.
Prepare the peaches
To start with the fruit portion of the potato crisps, we place a bag of frozen peaches (no need to thaw them!) in a 9-inch skillet with a little water and cook over medium heat until the peaches have softened a bit and the water looks nicer. Brilliant. When it’s hot, I add some spices. First salt (a flavor enhancer that brings out the sweetness) and pumpkin pie spice (a mixture of cinnamon, ginger, nutmeg, allspice, and cloves).
When the mixture boils, reduce the heat and let it cook until bubbles appear around the edges. Then we add sweeteners – you don’t need much. I use a combination of maple syrup and coconut sugar, and this adds a wonderful caramel flavor without making the sauce too runny or dry. Let this reduce until the liquid becomes thicker.
Make the topping crumble
The crunchy, nut-based topping is made with raw almonds and cashews ground in a food processor until coarsely ground. I add the almond flour, coconut sugar, and some coconut oil to the processor and blend until it has a crumbly consistency. Coconut oil brings all the dry ingredients together just like butter to get those different sized pieces. Plus, it adds another nutty component to the dish!
Finished Peach Crisp
To thicken the peaches and syrup further, add a little slurry to the pan made of tapioca starch (you can also use arrowroot starch if you prefer) and some water. This will help it thicken in the oven. I spread over the crumbled peaches to almost completely cover the dish, then put them in a 400 degree oven on convection mode for 8 minutes. Finally, turn on the oven and cook for another 2-3 minutes to finally toast the nuts.
The smell is incredible at this point, but you have to resist and let the candy sit for 30 minutes until it thickens. It’s great served alone or alongside a dairy-free whipped topping or ice cream.
This spiced peach crumble is like falling into a bowl: it’s so warm and comforting. The walnut-based streusel topping is beautifully crunchy and adds a great texture. It’s a super easy dessert with minimal ingredients that suits many restricted diets. I think you will enjoy making this. Let me know what you think in the comments!
