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Ginger Peach Coconut Crisp

The best recipe for Ginger Peach Coconut Crisp
Course Dessert, Snack
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Baking Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 637kcal
Cost $

Ingredients

  • 1 pound frozen unsweetened sliced peaches
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons coconut oil melted
  • 1 cup crumbled gingersnaps
  • 1/2 cup unsweetened shredded coconut flakes
How many Ounces Are in a Cup?
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Instructions

  • Preheat oven to 425 degrees.
  • Lightly grease a 8 inch baking dish with coconut oil or coconut oil cooking spray and evenly distribute peaches in the bottom.
  • Drizzle lemon juice and melted coconut oil over peaches.
  • In a small bowl, combine brown sugar, cinnamon, ginger and cloves. Sprinkle over peaches.
  • Top with crumbled gingersnaps and coconut flakes.
  • Bake for 20 minutes or until bubbling.
  • Serve warm, top with ice cream of your choice and enjoy :)

Notes

We topped ours with vegan coconut milk ice cream.
Happy Friday :)

Nutrition

Calories: 637kcal | Carbohydrates: 85g | Protein: 7g | Fat: 34g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 355mg | Potassium: 620mg | Fiber: 9g | Sugar: 44g | Vitamin A: 744IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 5mg