There’s nothing better than fresh peaches in the summer time, and this paleo peach crisp is your peachy-dream come true! With soft, warm peaches and a crumble topping (oh, and loads of ice cream on the side!) I’d go as far as to say that this is the best peach crisp you will ever make. Why? Because this recipe was created by not just one, but two amazing food bloggers: myself and the amazing Michelle Rosen from Paleo Running Momma.
Michelle is hands down, one of my favorite food bloggers. Her recipes turn out perfectly every time (I’ve made several), and they are all approachable and easy to make! Her blog will make you drool, so be sure to head over there and check out her recipes.
Michelle created the crumble topping on this peach crisp (she’s known for it and uses it in many of her own crisp recipes!) and I was responsible for creating the yummy peach filling. Together, it’s a match made in heaven!
What you need to make this paleo peach crisp
This paleo peach crips uses a handful of simple ingredients, with most of them being staples that you can likely find in your pantry! If you’ve followed me for a while then you probably know that I am alllll about making my recipes as easy as possible, so including ingredients that you can likely find in your pantry (or, keep and reuse later!) is an absolute must for me. And this paleo peach crisp is no different! You’ll be surprised by how simple these ingredients are, and how easy this recipe is to put together.
Peaches: This recipe wouldn’t be the same without peaches! You can use fresh or frozen depending on what you have available.
Coconut Sugar: I love the taste of coconut sugar in this recipe. It’s fantastic, and we are only using 1/4 cup in the entire recipe, so while it is plenty sweet, we are keeping it lighter on the sugar!
Tapioca Flour: Tapioca Flour acts as a binder and adds a light texture to baked goods. You can also use tapioca starch- it’s essentially the same thing!
Cinnamon: Cinnamon adds a great kick to this recipe, and adds a depth to the flavor!
Lemon Juice: Lemon juice adds a touch of tanginess and helps to balance out the flavors in this recipe, but you can omit it if necessary.
Almond Flour: If you’ve been following my recipes for a while now, then you’ll know that this is one of my favorite ingredients! Almond flour bakes like a dream and is a great gluten-free flour replacement.
Maple Sugar: Maple sugar is sweet and, much like honey or coconut sugar, is a great alternative to refined cane sugar!
Coconut Oil: For the topping in particular, you’ll want to make sure you use refined, solid coconut oil.
Raw Walnuts: I love the taste of walnuts in this recipe, but if you are nut free, feel free to omit them all together. If you aren’t huge walnut fan, go ahead and substitute almonds or pecans. The world is your oyster!
Shredded Coconut: Make sure that you choose unsweetened coconut to keep this refined-sugar free.
Vanilla Extract: Vanilla extract is a staple in any of my baking recipes. It adds a little extra punch, so don’t skip it!
How to make this gorgeous paleo peach crisp
In just a few simple steps, this quintessential summer dessert can be yours. Making it is way too easy, so don’t blame me if you want to make it all the time!
Start by preheating the oven to 350° F and grease a 9-inch square pan or deep dish pie pan.
In a medium bowl, begin to prepare the topping. Mix together the chopped nuts, almond flour, maple sugar, unsweetened coconut, coconut oil, vanilla extract, cinnamon, and sea salt. Mix until well combined, and then set in the fridge.
While the topping is cooling, begin to make the filling by cutting and peeling peaches into 1/2 inch slices.
Toss the peaches into a medium bowl and mix with the rest of the filling ingredients until well-combined: coconut sugar, tapioca flour, salt, cinnamon, and lemon juice.
Next, transfer your peach mixture into your greased dish and layer the topping evenly on top.
Bake for 35-40 minutes or until the top gets brown. If it starts to get too dark, cover with foil for the last 5 minutes of baking.
Let cool and serve with a big heaping spoon of vanilla ice cream!
Huge thank you to Michelle for collaborating with me on this recipe! Be sure to check her out on Instagram @paleorunnningmama for more delicious recipes.
And if you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! And also, since I practically live on Instagram, feel free to tag me in your creations, so I can see them and repost on my IG stories! Enjoy! xx
This paleo peach crisp is a recipe collaboration between myself and Michelle Rosen from Paleo Running Momma. The base is a perfectly sweet peach mixture, and it is topped with the perfect paleo crisp. This dessert is one that you will be making over and over again this summer!
For the Filling
6mediumpeachescan use fresh or frozen
1 tablespoontapicoa flourcan also use arrowroot flour
For the Topping
3/4cupblanced almond flour
1/3 cupmaple sugar
1/3cuprefined coconut oil, solid
3/4cupraw walnutsfinely chopped, can use pecans or almonds
1/3cupunsweetened coconutflaked or shredded
1/4teaspoonfine sea salt
Preheat the oven to 350° F.
Grease a 9-inch square pan or deep dish pie plate. Set aside.
Prepare the topping.
In a medium bowl, mix together the chopped nuts and the rest of the topping ingredients.
Refrigerate, then prepare the filling.
Cut and peel the peaches into 1/2 inch slices.
Add sliced peaches to a medium bowl along with filling ingredients. Toss to coat well.
Transfer peach mixture to the greased dish.
Take the topping out of the refrigerator, and spread it evenly on top of the filling.
Bake for 35-40 minutes.
Keep an eye out to make sure the top doesn't get too brown. If it does, add a piece of foil on top for the last 5 minutes of baking it.
Serve with vanilla ice cream on top and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!