This paleo peach blueberry crisp is completely dairy-free, gluten-free, grain-free and refined sugar free. Fresh summer peaches and blueberries make the filling naturally sweet.
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.
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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.
More paleo dessert recipes
Paleo Peach Blueberry Crisp
Ingredients
- 4 large fresh peaches sliced
- 1 pint fresh blueberries
Topping
- 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
- Preheat oven to 350 degrees and grease pie plate.
- Layer peaches and blueberries in pie plate.
- Combine topping ingredients and crumble over fruit.
- Bake 45-50 minutes until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with foil.
More paleo blueberry recipes
Martha
August 27 at 5:40 pmCan I use olive oil instead of the coconut oil?
Lisa
August 28 at 10:49 amI 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.
Austen N Ashley Graver
October 15 at 8:43 amIs the Honey a must? I can’t have it :/
Lisa
October 15 at 12:06 pmThe 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.
Melody
July 1 at 11:02 amMade 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!!
Lisa
July 2 at 5:37 pmAwesome! My mom loves this one too. 🙂
Samantha
July 12 at 12:08 pmCan I substitute coconut flour for almond flour?
Lisa
July 13 at 8:26 pmSamantha, almond flour and coconut flour have very different properties so they can’t be substituted for each other in recipes.
Bonnie blackman
July 31 at 9:08 pmStopped at fruit stand for fresh peaches and blueberries. Made the recipe for dinner dessert tonight. My family liked it a lot!!! Thank you! However the almond flower brand I used made it a little gritty. What brand of almond flour do you use?
Lisa
August 1 at 5:14 pmHi Bonnie, I use either Honeyville or Wellbee’s. I’m glad your family liked it!
Ellen Truiett
July 13 at 10:22 amI used maple syrup in place of honey. Worked well!
Lisa
July 13 at 8:21 pmAwesome! Thanks for letting me know. 🙂
Barbara
July 31 at 3:13 pmWhere is the coconut oil used?
dani
November 14 at 12:30 pmThanks for the inspiration! I used this as a foundation for trying a dessert and it was awesome!!! But I’m relatively new at paleo style eating and all the relearning how to cook with new ingredients.
Lisa
November 15 at 10:21 amI’m so glad! Putting your own twist on it is one of the best thing about learning new recipes. 🙂
Carol
March 28 at 7:06 pmFantastic recipe! I used mixed berries for the fruit and I replaced the coconut oil with butter and didn’t melt it but cut it into the dry ingredients with a pastry blender then stirred in the honey. Thanks for a great recipe, I’m sure I will be using it often!
Lisa
March 29 at 3:44 pmThanks Carol! This is one of my huband’s favorites, I make it with mixed berries sometimes too! 🙂
Riley
June 7 at 10:55 pmWhat about storage? Once cooked, should it be stored at room temp or in the fridge? This is my sister’s absolute favorite dessert by the way- thank you so much for the recipe!
Lisa
June 12 at 1:29 pmI store it in the fridge and let it come to room temperature or warm it in the oven before serving. It’s my husband’s favorite dessert too – it never lasts long at our house. 🙂
Sara
July 10 at 9:13 amMay oat flour be substituted for the almond flour?
Lisa
July 11 at 1:30 pmHi Sara, nut flours and grain flours have very different properties so they can’t be substituted for each other in recipes.
andrea
May 23 at 9:07 pmMy husband and I had this tonight. It was really good. Tho’ I would change the “coconut oil” to butter. Other than that really good.
Shirley @ gluten free easily (gfe)
June 24 at 12:56 amAnother pretty simple and wonderful recipe! The topping sounds especially great and ideal for many other desserts, too. I appreciate you sharing this pie on Gluten-Free Recipe Fix, Lisa!
Shirley
Katie
September 16 at 2:10 pmDo you have the nutritional information for this recipe? I tried it last night for a dinner party and it was a huge hit!