You guys I DID IT. I baked a thing and it CAME OUT on the first (and second! and third!) times!!!
This Paleo Peach Crisp is EPIC. And the brainchild of 1) having so many freaking peaches I didn’t know what to do with them and 2) wanting a summer dessert that isn’t too hard to put together. Because you know me and paleo/gluten-free baking…let’s just say we don’t get along too well. It’s not you, it’s me. But really. I just suck at baking, it’s fine. We’ve come to terms with it, we’re good. I’ll stick to the savory world.
But this is literally so simple you can’t mess it up (just make sure you follow the directions. They’re not that hard.)
Everyone gives avocadoes a bad wrap for being too hard and unripe for waaaay too long, then having about a 5-minute “okay I’m ripe eat me now!” window, and then starting to brown so you don’t want to eat them any more. Don’t you think that happens with peaches too? I’ll bring them home from the farmers market and they’re totally rock hard, then a couple days later after sitting on my counter top they’re already growing mold…RUDE, peaches. You’re so delicious, but sometimes, just rude.
The great thing about this Paleo Peach Crisp is you can use peaches at any stage of ripeness, any color, or even nectarines too! I used a mix of white + yellow peaches and nectarines for this one – some that were almost too ripe and on their way out, and some that were totally rock hard that I could barely get the pit out. Poor planning on my part. But the best part is, the crisp tastes juuust as delicious. Ready for an epic flavor explosion/trip to flavortown? Serve this crisp with some of my Maple Sunbutter Ice Cream with Sea Salt Caramel on top.
Okay drooling it’s fine. Who wants to make me some of that ice cream…??
- 6 medium peaches or nectarines, sliced
- ½ cup almond flour
- 2 Tbsp coconut flour
- ½ cup chopped walnuts
- ¼ cup ghee or butter, at room temperature
- ⅓ cup maple sugar (sub: coconut sugar)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp sea salt
- Preheat the oven to 350 F.
- Line the bottom of a medium cast iron skillet with the sliced peaches. Sprinkle a little bit of cinnamon on top.
- In a small bowl, combine all the ingredients for the crumble with your hands. Form small crumbs, and sprinkle them evenly over the peaches.
- Bake 25-30 minutes, until the topping is golden brown (but not burning!) Let cool for a few minutes before serving. It’s amazing with some homemade ice cream and caramel on top!