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!
Ingredients
For the Filling
- 6 medium peaches can use fresh or frozen
- 1/4 cup coconut sugar
- 1 tablespoon tapicoa flour can also use arrowroot flour
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
For the Topping
- 3/4 cup blanced almond flour
- 1/3 cup maple sugar
- 1/3 cup refined coconut oil, solid
- 3/4 cup raw walnuts finely chopped, can use pecans or almonds
- 1/3 cup unsweetened coconut flaked or shredded
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- 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!
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