Lavender Peach Crisp
DATE: September 21, 2022
This lavender peach crisp is the ultimate end of summer dessert that transitions beautifully into fall. Sweet, ripe fresh peaches and fragrant lavender come together under a golden, crunchy topping finished with Healthy On You® Lavender Fields Forever Lavender Sea Salt for a delicate floral depth that makes this crisp anything but ordinary. Top it with a billowy cloud of fresh coconut whipped cream for a dairy-free finishing touch that is as delicious as it is wholesome. And yes, it is absolutely acceptable to call it breakfast. It is fruit after all.
This easy peach crisp recipe is a healthy summer and fall dessert that works beautifully for backyard entertaining, casual weeknight treats, or any occasion that deserves a warm, fragrant, fruit-forward finale. A lavender peach crisp recipe with coconut whipped cream that is naturally dairy-free, gluten-free friendly, and the kind of seasonal baking project that makes the most of fresh summer peaches before the season slips away.
- Time: 1hr 30min
- Serves: 4
Featured product
Lavender Fields Forever
Lavender Sea Salt
Lavender Fields Forever Refill
Lavender Sea Salt
FOR THE FILLING
- 8 organic peaches, pitted & roughly chopped
- ½ cup water
- ½ cup honey
- 1 tbsp culinary-grade lavender
FOR THE CRISP TOPPING
- 1 cup gluten-free rolled oats
- ¼ cup cup almond meal
- ¼ cup gluten-free flour (we love cup 4 cup)
- ½ cup chopped pecans (can go heavier with the pour if you like nuts!)
- 4 tbsp coconut sugar
- 1 tsp Healthy On You® Lavender Fields Forever Lavender Sea Salt
- 6 tbsp coconut oil melted
COCONUT WHIPPED CREAM
- 1 can full-fat coconut cream (chilled in fridge for 1-2 days)
- 1 tbsp sugar
- 1 tsp vanilla extract
Directions
PREPARE THE LAVENDER SYRUP FOR THE PEACHES
- Combine the water, culinary lavender and honey in a small saucepan.
- Cook over medium-high heat, allowing the liquid to boil for 5 minutes.
- Remove from heat and let cool while preparing the crisp topping.
- Once cooled, strain into a small bowl, catching the lavender with a fine-mesh sieve.
MAKE THE CRISP
- Preheat oven to 350°F and coat your pan of choice (8x8 pan, or four small pans, etc.) with coconut oil. Put your mixing bowl in the freezer.
- Mix all crisp topping ingredients in a medium-sized bowl with a wooden spoon or your hands.
- Add chopped peaches directly into the baking pan and pour lavender syrup on top.
- Add crisp on top of the peaches in an even layer. Bake for 35-40 minutes depending upon the size of your pan(s). Fruit should be bubbling and top golden brown.
MAKE THE COCONUT CREAM
- While the crisp cools, make your coconut whipped cream. Open your can of coconut cream and scoop off the hardened coconut cream into the chilled mixing bowl.
- Add the sugar and lavender.
- Use a hand mixer to whip the coconut cream until firm peaks are formed.
- Add coconut whipped cream to the top of the Lavender Peach Crisp and serve! Enjoy!
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