We can’t let peach season go by without sharing at least one of our favourite peach recipes! There is nothing better than local, ripe, juicy peaches and we load up this Ginger Peach Crumble with them!
Peaches, like most plant foods, are rich in antioxidants – those beneficial compounds that protect your body from oxidative stress. The fresher and riper the peach, the more antioxidants it contains. If you’d like to read more about antioxidants and their benefits, you can read our Wellness article: Antioxidants and Foods Containing Them.
Peaches contain both soluble and insoluble fibre. Fibre is a key component to establishing and maintaining a rich and diverse microbiome – AKA gut health! Peaches have also been shown to aid in digestion. Interestingly, peaches may also reduce histamines in the body, making them beneficial for allergy sufferers.
In addition to an abundance of mouth watering peaches in the recipe, we added fresh ginger which enhances the nutrition in this crumble. If we have dessert, we love for it to be healthy as well! Ginger is one of the healthiest spices on the planet and we use it every chance we get. One of ginger’s best qualities is its anti-inflammatory properties – good for both chronic and acute pain.
Instead of adding only raw peaches to this recipe, we made a chutney with some of them. This acts as a thickener for the crumble and adds a little more creaminess and flavour to the base of the dessert. We kept this crumble gluten free by using GF oats and GF coconut flour. You can substitute for other GF flours if you prefer such as almond or rice flour. You can also substitute for a non-GF flour such as Organic Spelt if gluten is not an issue for you.
We included some natural sweeteners in this peach crumble – coconut nectar and maple syrup. If you don’t have coconut nectar, feel free to use any combination of maple syrup or cane sugar. This crumble is not as sweet as it would be if you used refined sugar but we prefer the subtle sweetness of the peaches shine!
We hope you love this Ginger Peach Crumble. If you’re looking for more Sweet inspiration, try out this Lemon Strawberry Loaf, Maple Almond Coffee Cake, or Almond Chocolate Chip Cookies.
Let us know if you make this Ginger Peach Crumble. We are all about sharing and conversation! Leave a comment and a rating and don’t forget to show us a photo of yours by tagging us @plantedandpicked on Instagram and hashtagging it #plantedandpicked. We appreciate you stopping by and love sharing with you!
- 2 cups ripe peaches, diced
- ½ tsp cinnamon
- 1 tsp coconut oil
- 2 tsp fresh ginger, grated
- 1 tbsp coconut nectar (or other sweetener such as maple syrup or cane sugar)
- 6 cups sliced ripe peaches
- ½ lemon juiced
- ¼ cup maple syrup (or other natural sweetener)
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp grated nutmeg or allspice
- 1 tbsp arrowroot starch or organic corn starch
- 1 cup oats
- ½ cup oat flour
- ½ cup coconut flour
- ¼ cup coconut oil, melted
- ½ tsp cinnamon
- ¼ cup organic cane sugar
- Heat a pan or pot over medium heat and add coconut oil.
- Add ginger and heat for about one minute (be careful not to burn).
- Add remaining chutney ingredients and stir to combine.
- Simmer, stirring occasionally for about 30 minutes. The peaches will break down and the mixture should have a jammy consistency.
- Slice each peach into about 8 slices. Place all peach slices in a large bowl.
- Add remaining ingredients and stir to combine.
- If your coconut oil is solid, heat the coconut oil gently in a small pot to liquify.
- Add all crumble topping ingredients to a medium sized bowl and stir to combine.
Baking the Crumble
- Preheat oven to 350°F.
- Mix the peach chutney into the large bowl of peaches for the base of the crumble.
- In an 8" x 10" baking dish, add the peach mixture and spread out evenly in the dish.
- Top the peaches with the crumble mixture and spread evenly.
- Place the dish into the oven and bake for about 30 minutes. The topping should be a golden colour.
- Let cool for about 15 minutes before serving. This crumble pairs great with some coconut ice cream on top!
I wonder what you could substitute for oats, or if you could leave them out. I am allergic to oats
Planted and Picked
Hello Ram, we have a couple of suggestions. The first is to use roughly chopped walnuts, if you are not allergic to nuts of course. We have also read that pressed or flattened rice bakes similarly to oats. We have not tried either of these substitutes ourselves, but would love to hear your feedback if you try one of them.