Peach Crisp Yogurt Parfait with No Bake Crumble Topping
Prep time
Total time
This super-easy crumble topping sets up in minutes in the freezer. It's adapted from my flagship book, Go Dairy Free: The Guide and Cookbook (2nd Edition).
Serves: 1⅔ cups crumble topping (enough for 5 to 7 servings)
No Bake Crumble Topping
  • 1 cup almond flour
  • ⅓ cup coconut sugar (can substitute brown sugar or your granulated sweetener of choice)
  • ½ teaspoon ground cinnamon
  • Pinch salt
  • 3 to 4 tablespoons coconut oil (can substitute sustainable palm oil)
  • 1 teaspoon pure vanilla flavoring (non-alcoholic extract)
  • ⅓ cup sliced almonds (optional)
Peach Crisp Yogurt Parfait (1 serving)
  • 1 5.3-ounce plain, vanilla, or peach yogurt alternative (like Silk Almond or Silk Soy)
  • 1 peach (refrigerated), pitted and diced
  • ¼ to ⅓ cup No Bake Crumble Topping
No Bake Crumble Topping
  1. Put the almond flour, sugar, cinnamon, and salt in a medium bowl and whisk to combine.
  2. Add the coconut oil and vanilla and whisk until coarse crumbs form. Use 3 tablespoons oil for finer crumbs, 4 tablespoons (1/4 cup) for chunkier, firmer crumbles.
  3. If desired, whisk in the sliced almonds.
  4. Dump the mixture onto parchment paper, spreading it out a bit, and place it in the freezer for about 10 minutes.
  5. Remove the crumble from the freezer and break up any large chunks. Store the mixture in an airtight container or plastic bag in the freezer.
Peach Crisp Yogurt Parfait
  1. Layer the yogurt, peach, and crumble in a parfait glass or bowl. I like to finish with a little crumble on top.
Recipe by Go Dairy Free at