Peach Crisp

July 10, 2016

Earlier this week Wiley and I took a trip to Louisville, KY to meet my mom and some family friends. You know we are always up for a good road trip and this one turned into a great mid- week getaway! Since moving to Tennessee five years ago, we have made it a mission to visit all of the major cities that are within a five hour driving distance from Nashville. Louisville is only about 2 ½ hours from here so it’s a quick trip. We had been a couple of years ago with some friends but only had the chance to visit the zoo.


There are plenty of museums, parks, and shopping areas around town to keep you busy. I will say, unfortunately, the health food scene in Louisville is very small (almost non-existent). The first night we were there, we searched for places to eat and didn’t have much luck in the plant- food category. So we decided on a fresh farm to table restaurant called Harvest. When we walked in, it was quite cute, we asked to sit near the window and started looking over the menu. The waitress came to the table, began to tell us about the specials and every one of them was a meat and dairy feature. OH NO! Of course, the thought that comes to mind is “can we eat anything here?” Without being rude, we kindly told the waitress that we didn’t realize the menu would feature so many non- plant eater options and we were going to try to find somewhere else to eat. I felt terrible but she soothed the situation and was very understanding about the dilemma. We ended up finding a sweet little Asian restaurant and it was just right.


The day before we left was July 4th and that evening for dessert, we celebrated with this Peach Crisp, topped with homemade coconut milk ice cream. Peaches and berries are the summer’s best dessert and I love them both! I’m not the biggest fan of cobblers and crisps but this peach one just might be my favorite. I find that it works best with fresh summer peaches but if you need to you use frozen, it will still be tasty.



Peach Crisp

Category: Recipes

Peach Crisp


  • 6 peaches, sliced
  • ¼ cup coconut sugar + 2 tbsp
  • ½ tbsp. corn starch or arrowroot starch
  • 2 tsp sea salt
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 cup rolled oats
  • ¼ cup brown rice flour
  • ¼ cup coconut oil, solid


  1. 1. Preheat oven to 375 degrees F. Grease a 9- inch dish (I use a large ramekin). Mix sliced peaches, 1/4 cup sugar, and starch in a medium bowl, set aside.
  2. 2. In the bowl of a food processor, fitted with the blade attachment, pulse salt, cinnamon, nutmeg, oats, flour, 2 tbsp sugar, and oil. Pulse about 10 times or until the mixture has formed large chunks. Don’t run the food processor completely, it will just create a flour mixture.
  3. 3. Pour peaches into prepared dish and top with oat mixture. Cook in oven for 25-30 minutes or until topping is golden brown. Serve warm. Top with pecans (optional).
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