janet @ the taste space

Peach Chia Crumble with an Almond-Coconut Topping

In Desserts on August 25, 2015 at 7:35 AM

Peach Chia Crisp

If I had to pick the best time to be in Ontario, it would be late summer.

The temperatures are warm and pleasant. The local produce is at its peak. Bursting with fresh tomatoes, zucchini, and corn. I love earlier fruits (strawberries, raspberries and blueberries) but fresh warm peaches are where I am focusing right now.

Peach Chia Crisp

With the earlier tropical heat wave, I had a hankering for a good ginger-peach crumble with an almond-coconut topping. I didn’t want a soupy bottom, so I figured chia seeds would be the perfect antidote.

Peach Chia Crisp

Sadly, by adding a mere 1 tbsp of grated ginger, I could not taste it at all. Next time, I would add more and have noted this below. So, it is a peach crumble.

Secondly, the chia seeds sopped up a lot of the released peach juice and this was more pronounced when I ate the leftovers. Different than a traditional crumble and worth a try. I also might try grinding my chia seeds in advance to avoid lumpy chia seeds.

Happy peaching!

Other crips/crumbles you may enjoy:

Blueberry Peach Raspberry Crumbles

Rhubarb Blueberry Cranberry Crisp with a Pistachio Crust

Raw Mixed Berry Crisp

Apple Cranberry Oat Crumble

Peach Chia Crisp

Peach Chia Crumble with an Almond-Coconut Topping

6-7 peaches, coarsely chopped
0.5-1 tbsp chia seeds (I used 1 tbsp and would decrease it next time), consider grinding chia seeds for a finer texture
1-2 tbsp grated ginger (I could not taste ginger with only 1 tbsp)
1-2 tsp coconut sugar, depending on the sweetness of your peaches

1 cup rolled oats
1/2 cup ground almonds
1/4 cup sliced almonds
1/4 cup sliced dried coconut
1/4 cup maple syrup
1/4 cup melted coconut oil
1/2 tsp salt

1. Preheat oven to 350F.

2. Grease an 8×8″ or 9×9″ baking dish with coconut oil. Place peaches, chia seeds, ginger and coconut sugar in the greased dish and space evenly in the dish.

3. In a medium bowl, combine the rolled oats, ground almonds, sliced almonds, and coconut. Stir so that it is mixed well. Pour in the maple syrup and melted coconut oil. Sprinkle with salt. Stir to evenly combine. Sprinkle on top of the peaches so that it covers them completely.

4. Bake for 35-40 minutes, or until the top is crisp and golden. Allow to cool slightly and then serve immediately. Leftovers can be reheated in the oven.

Serves 6.

  1. The peaches are awesome this year!!!!!

  2. The peaches are awesome this year!!!!!

  3. I just pinned this one to try. The peaches are perfect here right now. Will take your note about adding more ginger though – peach and ginger is one of my favorite flavor combos. I think cinnamon would be good in this too! Or jalapeno… mmmm…

  4. Love the idea of adding chia seeds to a crumble. Sneaky way to add a healthy kick to dessert! Clever 😉

  5. Oh my – with the fresh ginger?! I’m in love. It’s the peaches that are so hard to come by down here. They’re either juicy and delicious or dry and fuzzy. It’s hit or miss.

  6. adding chia seeds to peach crumble sounds great – I had thought you might put them on top but with the fruit sounds great – makes me look forward to summer fruit

  7. I made your lovely tasty crumble & served it with vegan pouring custard! Yum yumm!

  8. Mmmm this sounds like a good Sunday brunch. I love fresh, juicy summer peaches. They are great. Living in Ontario is the best time, aside from the brief heat waves and horrible humidity ;p

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