Peach Crisp with Maple Walnut Ice Cream

peach crisp text

I can hardly believe we’re partway through August already.  It seems only a few weeks ago, summer was just beginning, and with August, the rush of end-of-summer activities is underway. Amidst the hustle and bustle of last-minute beach trips, summer hikes and sunset strolls, one needs only visit a local farmers market or produce stand to see a reminder that summer hasn’t gone anywhere yet. Because it’s during these last few weeks of summer, that peach season is in full swing.

Whenever I ask someone what their favorite peach dish is, they almost always say peach crisp.  So, armed with a few pounds of local peaches from the market, I set out to create a recipe for peach crisp that we could all enjoy.  Grain/gluten free, and dairy-free to boot!

In this case, you start off with a sweet peach base, and top it with a maple walnut crisp topping. Believe me, you won’t even care that this isn’t your everyday peach crisp.

You can’t serve peach crisp without ice cream, can you… So I came up with a dairy-free version of one of my favorite flavors, butter pecan, and turned it into sweet, nutty maple walnut ice cream. With coconut milk as the base, sweet maple syrup and toasted walnuts, there’s really nothing you won’t like about this ice cream.

Peach crisp + maple walnut ice cream = summer bliss.

Peach Crisp

{Grain/gluten free, vegan}

Serves 4-5


  • 8-9 ripe peaches, thinly sliced
  • 3/4 cup sugar
  • 1/4 cup tapioca starch (can substitute cornstarch)
  • 2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Juice of 1 lemon
  • 1 cup finely chopped walnuts
  • 2 cups shredded coconut
  • 3 tablespoons olive (or coconut) oil
  • 3 tablespoons maple syrup


Preheat the oven to 375°, and grease an 8×8 baking pan, or 4-5 individual pie tins.

In a large bowl, stir together the peaches, sugar, tapioca starch, 1 teaspoon cinnamon, ginger, nutmeg and lemon juice until combined.

In a small bowl, combine the chopped walnuts, shredded coconut, olive oil, maple syrup and remaining 1 teaspoon cinnamon.  Stir until combined.

Transfer the peach mixture to the pan (or divide evenly among individual pie tins).  Top with the walnut crisp topping.

Bake the crisp at 375° until bubbly and topping is golden brown, about 50 minutes.  (For individual crisps, bake at 375° for 25 minutes).

Remove from the oven, let cool slightly, and serve with ice cream!

Maple Walnut Ice Cream

{naturally sweetened, vegan}

Serves 4-5


  • 14 oz. light coconut milk, chilled
  • 14 oz. regular coconut milk, chilled
  • 1/2 cup + 2 tablespoons maple syrup
  • 2 tablespoons tapioca starch
  • 1 cup finely chopped walnuts
  • 1 tablespoon olive (or coconut) oil


Using a stand mixer, food processor or hand whisk, mix the chilled coconut milks, 1/2 cup maple syrup, and tapioca starch until combined. Transfer to a large bowl, and chill until very cold, at least 2 hours.

While the ice cream base is chilling, toast the walnuts.  Preheat the oven to 375°, and line a baking sheet with parchment paper. In a small bowl, combine the chopped walnuts, 2 tablespoons maple syrup and 1 tablespoon olive oil.  Transfer the nuts to the lined baking sheet, and bake at 375° until toasted, about 10-12 minutes, stirring halfway through. Remove from the oven, and let cool completely.

Once the ice cream base has chilled, transfer it to the bowl of your ice cream maker, and process until thick.  Stir in the toasted walnuts. Transfer to a freezer-safe container, and freeze the ice cream until solid, at least 4 hours or overnight.

Original recipe by La Casa de Sweets

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Comments (3)

  • Whoa! Your photography just get more and more stunning for each post. Lovely photo!!!
    This crisp sounds and looks amazing. I too love peach crisps 😉

  • looks delicious.. loving the sound of that maple and walnut ice cream especially, definitely craving a scoop!

  • I’ve been trying grain free/gluten free cobblers this summer and can’t wait to try your version. Pinned!

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