Paleo Peach Blueberry Crisp

Paleo Peach Blueberry Crisp

This is a wonderful summer dessert. I make it with all different kinds of fruit, but this paleo peach blueberry crisp is my favorite combination. Fresh summer peaches and blueberries make the filling naturally sweet. And the combination of pecans and coconut oil in the crumb crust tastes buttery to me — without adding any butter or ghee. This crisp is completely dairy-free, gluten-free, grain-free and refined sugar-free.

I don’t add anything at all to the filling for this recipe. I like the pure unadulterated fruit baked until it’s soft and bubbling. The sweetness, and the amount of juice, depends on the ripeness of your fruit. It turns out a little bit different every time, but it’s best with perfectly ripe summer berries and peaches.

Serve this paleo peach blueberry crisp with whipped coconut cream or ice cream for dessert. Or serve it for breakfast — the leftovers are perfect paired with a frittata.

Paleo Peach Blueberry Crisp

Ingredients

  • 4 large peaches, sliced
  • 1 pint fresh blueberries
  • 150 grams almond flour (about 1-1/2 cups)
  • 1 cup chopped pecans
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey

Instructions

  1. Preheat oven to 350 degrees and grease pie plate.
  2. Layer peaches and blueberries in pie plate.
  3. Combine topping ingredients and crumble over fruit.
  4. Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
http://cookeatpaleo.com/paleo-peach-blueberry-crisp/

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Comments

    • says

      I haven’t tried this recipe with olive oil so I don’t know if that will work. I have tried it with ghee, and ghee is a good substitute for the coconut oil.

    • says

      The honey just adds a little sweetness to the crisp topping. If you can’t have honey, substitute with your favorite sweetener or just leave it out. Add a little extra coconut oil to the topping, if needed, to get it to a “crumb” consistency.

  1. Melody says

    Made this for my gluten- and dairy-free mom, and she LOVED it, as did the rest of my (non-diet-restricted) family!! Thanks for the recipe, this is definitely a keeper!!

    • says

      Samantha, almond flour and coconut flour have very different properties so they can’t be substituted for each other in recipes.

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