Peaches. Cinnamon. Dairy-free cream. Absolute heaven. This Dairy-Free Peaches and Cream Crumble recipe is also gluten-free, grain-free, and soy-free.

Two words for you. Peach. Pie. That’s what today’s Dairy-Free Peaches and Cream Crumble recipe tastes like. Warm cinnamon peach pie with a dollop or two of dairy-free cashew cream. In another word, it’s heaven.

So pull up a chair, tell me about your day, and dig into one of these baked peaches. We have so much to talk about. For example, are you a pie eater? I, for one, am not. Yet, somehow I cannot get enough of these individual peaches and cream crumbles, and I see no reason to stop now. I would guess that if you ARE a pie eater, then this will be right up your alley. And if you aren’t, well, give them a try anyway. You might surprise yourself like I did.

I’m also curious to know, for you non-pie eaters, what do you normally gravitate to at parties? You will find me face-deep in the meat and cheese tray. That’s a given. Always. Now that I am mostly paleo, you’ll find me face deep in avocado dip, tapenade, or deviled eggs. All true stories. And for you pie lovers, what is your favorite kind?

K-Hubs is all over pumpkin pie. It’s his own personal claim to domesticity. The one recipe he knew how to make when we first started dating. He’s somewhat of a legend in these parts for pumpkin pie. And if he was going to make one, he was going to make two. Why skimp on what is good and true? Is there anything purer than pumpkin pie? Apple, maybe? Hmm, that’s a bit of a toss-up.

So basically, this Dairy-Free Peaches and Cream Crumble recipe is a roll-out-of-bed-on-a-Saturday-morning/keep-your-fuzzy-socks-on/tuck-into-your-softest-robe/and-dig-into-one-of-these kind of sweet experience. We all need recipes like that. We deserve them for those moments when self-indulgence is the only way to move forward. Basically, the way I get through late fall and all of winter. Because Midwest winters are nothing if not an experience. You see your neighbors barely before and after work. Come March, everyone reappears to learn what everybody has been doing for approximately four months. White-knuckly driving with a newborn. Nothing like that.

Toodle was born during a snow-pocalypse. At one point, I didn’t leave the house for 10 days. Because newborn and feet of snow. Then there is snow-blowing the driveway with hair that has frozen to the sides of your face. I survived that experience knowing that wine and bacon awaited me once I finished. Fastest snow-blowing job I ever completed. Because bacon. This peach recipe has your back. If winter is in your future, this shouldn’t be far away. It is comfort food if ever there were such a thing.

Costco was selling peaches by the bulk, and I thought that was a particularly sound business decision on their part. I decided to let them know as much by buying up a flat of them. We are up to our ears in peaches, Costco quantities and all, and it is so worth it.

What’s to love about Dairy-Free Peaches and Cream Crumble? Aside from everything, these peaches are:

Gluten-free and dairy-free, which are hard to find in pie-like recipes. They also happen to be vegan and paleo (think grain-free).
Served individually, so you make however many you’ll need, no more no less. But maybe more, because your tastebuds will want you to.
Quick and easy to make with prep time at just a handful of minutes and baking time no more than 30.
The epitome of fall and winter. Even though peaches are heading out of season, the blend of coconut oil and cinnamon makes this fruit taste seasonal ALL YEAR LONG. That’s my kind of fruit.
Full of healthy fats from the cashews and coconut oil. Filling without the bulk. A treat you can comfortably enjoy.

K-Hubs got in on the action and ate a few in the evening. So they are also perfect for that late-night snack while watching that late-night movie. Like a British murder mystery. Is there anything better? May I suggest River, for those of you scrolling through Netflix, wondering what you should add to your list next? We couldn’t stop watching. Binge-watching at its finest. Binge-watching in those fuzzy socks and soft robe with the windows open just a crack.

Bake these, if you can, in an oversized muffin tin. The one I used was for Texas-style muffins. Plenty of room for halved peaches. For extra measure, I added a little coconut oil and a sprinkle or two of cinnamon to each muffin slot so that as the peaches baked, not only would they NOT burn, but they would also taste a little sweeter. So worth it. The muffin tin was large enough I didn’t need to grease the sides, but you can if you would like.

And voila! You have a treat for breakfast, lunch, or dinner. Or because snack time. Or because Netflix. Or because comfy robe and socks. Add that dollop or two of cashew cream, an extra sprinkle of cinnamon, and you’ve got it made. Dairy-Free Peaches and Cream Crumble is here just in time for sweater season!

Dairy-Free Peaches and Cream Crumble

Print Recipe

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 peaches 1x

Ingredients

Scale

2 peaches, halved and pitted
1/4 cup plus 4 tsp coconut oil, melted
1/2 cup almond flour
1/4 cup shredded coconut
4 dates, pitted and chopped
1/4 tsp cinnamon
1/8 tsp sea salt
1 batch cashew cream (see link in post or click on recipe picture above this recipe)

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Instructions

Set oven to 350 degrees.
Halve and pit each peach. Set aside.
Put 1 tsp coconut oil into each of four slots or cavities of your oversized muffin tin. (I put a little water in any remaining slots that aren’t being used). Sprinkle a little cinnamon in, if you would like. Place the pan in the oven while it is warming up. This will melt your coconut oil quickly.
Remove pan once oil has melted into the cavities.
In a high-speed blender, combine the 1/4 cup melted coconut oil with the almond flour, shredded coconut, 4 dates, cinnamon, and sea salt. Blend until crumbly. If you want a softer filling, add a little more melted coconut oil to the mixture. This is also helpful if your blender gets jammed with the filling. (I melted the 1/4 cup coconut oil in an oven-safe dish at the same time I melted the other coconut oil).
Scoop the blended mixture into each peach half and place in the muffin tin.
Bake at 350 degrees for 25-30 minutes.
To prevent burning, it is suggested you cover your peaches with foil for at least 15-20 minutes of baking time.

Notes

I like to add 1/2 to 1 tsp vanilla to the cashew cream before topping the peaches with it. I then scoop approximately 2 tbsp cashew cream onto each baked peach crumble and sprinkle additional cinnamon or top with fresh fruit for good measure. And, about that foil, how long you choose to cover the baking peaches depends on how crispy you like your desserts. I let mine brown a little, and it was delicious. But I have discovered over the years, this definitely one of personal preference.

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