This paleo peach crisp has a juicy sweet peach filling with a toasty crisp topping that’s out of this world delicious! It’s truly the best peach crisp you’ll ever make. A fast family favorite for peach season, this crisp is paleo, vegan and gluten free.
This is a special recipe, because I collaborated with one of my favorite food bloggers, Kale Junkie, to create the best ever peach crisp!
When Nicole asked me to co-create a recipe with her I was totally honored – she is such an inspiration to me!
Between her no-fail healthy recipes, gorgeous photography and lifestyle content and inspiring messages, she’s absolutely one of my favorite people to follow.
If you’re not familiar with Nicole yet I highly recommend you head over to her blog, Kale Junkie, to see what she’s all about!
What You Need to Make the Best Paleo Peach Crisp
Nicole created the juicy sweet peach filling for the recipe and we used my go-to crisp recipe for the topping!
The result? I ate half the dish myself. And not sorry at all, because it’s probably the most delicious thing I’ve had in the month of June!
Here’s everything you’ll need to make the crisp:
Filling:
- fresh peaches
- coconut sugar or maple sugar
- tapioca flour (or arrowroot)
- sea salt
- cinnamon
- lemon juice
Topping:
- blanched almond flour
- maple sugar
- refined coconut oil, solid
- raw walnuts, or other nuts like almonds or pecans
- unsweetened coconut, flaked or shredded
- pure vanilla extract
- cinnamon
- sea salt
How to Make This Easy Paleo Peach Crisp
Preheat your oven to 350°F and lightly grease a 9” baking dish or deep dish pie plate with coconut oil.
For the topping, pulse the ingredients in a food processor until crumbly, chill it while you prepare the filling.
Peel the peaches and cut into 1/2 inch slices.
Add the sliced peaches to a medium bowl along with the filling ingredients and toss to coat well.
Transfer peach mixture to the greased dish.
Crumble the topping over the filling evenly and bake in the preheated oven for about 40 minutes or until the filling is bubbly and topping is golden brown. You can tent the top with foil for the last 10-15 minutes if it begins to brown too much.
Allow the crisp to sit at least 15 minutes before serving to set. Serve alone or with coconut vanilla ice cream. Easy peasy! Enjoy!
Substitutions for this Peach Crisp
For the filling arrowroot flour and tapioca can be easily swapped out. Maple sugar and coconut sugar are also interchangeable.
I like to think of coconut sugar as “dark brown” sugar and maple sugar as “light brown”. I personally love the flavor of maple sugar so I use it in many of my recipes.
Maple sugar also doesn’t burn easily the way coconut sugar sometimes does in a topping like this one. However, if you do use coconut sugar, a foil tent with prevent any burning!
If you don’t have access to fresh peaches, you can sub in thawed and drained frozen peaches here. However, fresh always tastes better!
I hope you love this peach crisp that my friend Nicole from Kale Junkie and I created together!
For more delicious healthy recipes and beautiful, inspiring lifestyle content, make sure you go visit her blog ASAP!
But now, it’s time for dessert! Let’s start peeling some peaches and preheat the oven because it’s time to bake – let’s go!
Best Ever Paleo Peach Crisp {Vegan, Gluten Free}
Best Ever Paleo Peach Crisp {Vegan}
Ingredients
Topping:
- 3/4 blanched almond flour
- 1/3 cup maple sugar
- 1/3 cup refined coconut oil solid
- 3/4 cup raw walnuts or other nuts like almonds or pecans
- 1/3 cup unsweetened coconut flaked or shredded
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
Filling:
- 6 medium-large peaches peeled and sliced into 1/2 inch thick slices
- 1/4 cup coconut sugar or maple sugar
- 1 tablespoon tapioca flour or arrowroot
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
Instructions
-
Preheat your oven to 350°F and lightly grease a 9” baking dish or deep dish pie plate with coconut oil.
-
For the topping, pulse the ingredients in a food processor until crumbly, chill it while you make the filling.
-
Peel the peaches and cut into 1/2 inch slices.
-
Add the sliced peaches to a medium bowl along with the filling ingredients and toss to coat well.
-
Transfer peach mixture to the greased dish.
-
Crumble the topping over the filling evenly and bake in the preheated oven for about 40 minutes or until the filling is bubbly and topping is golden brown. You can tent the top with foil for the last 10 minutes if it begins to brown too much.
-
Allow the crisp to sit at least 15 minutes before serving to set. Serve alone or with coconut vanilla ice cream. Enjoy!
Nutrition
Want More Paleo Summer Dessert Recipes? Try One of These!
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Hi 🙂 have made many many many of your recipes, and truly love them all!
In this particular peach crisp recipe, can I substitute something other than peaches, berries perhaps?
Looks so tasty! Perfect for someone’s cheat day dessert, yum!
I have seen the video of this dish. Although it has so many steps, I see the amazing Paleo Peach Crisp
I’ll try it at home
Sooo good. I’ve had the ingredients all week. Threatened the family not to touch the peaches. They were so happy I made this. We all thank you Michele. A perfect Saturday afternoon treat. I can’t wait for seconds.
So thrilled you enjoyed it!
I cannot seem to get organic peaches that are ripped. I left the peaches on the counter to ripen for a couple of days. My husband for has Southern roots wanted a gooey bottom crust. He made his own recipe, combined it with another recipe filling, then the used the ingredients for this recipe as the topping. The problem is that I had saved your “go to” peach cobbler but the link took me to this recipe. While I was making it, I didn’t remember the recipe having nuts in it. But I went with it, it was good, I just wished the link I had saved went to the one I used to peach cobbler. That always comes out perfect. This was good too. Do you have a recipe with the traditional gooey bottom for cobblers?
I am making this later this week, will cane sugar work in replacement of coconut or maple sugar. I don’t really need paleo just DF and GF.
I made this in a shallow corning ware baking dish, and it was perfection!
I used frozen peaches, pecans and subbed about half the maple sugar for xylitol, making it paleo-ish, but reducing the GI/carbs further. I will make this again in a hot minute.
I love your recipes! Unfortunately I’m allergic to almonds, could you recommend a good substitute for the almond flour? I’ve tried a few things and they don’t seem to come out right. Thanks!
Yes! Tigernut flour makes an excellent sub for almond flour. It’s a tuber, not a nut so it’s also AIP friendly.
I have this baking in my oven now!! The topping is to die for! Can’t wait to taste the rest 🤤
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This is currently baking in my oven!! The icing on the cake is to die for! I’m looking forward to trying the rest.
Do you need to use the coconut flakes or shredded? My husband is not a fan of coconut.
Super good flavor, but I could not get mine crispy at all. Very mushy. Any suggestions?
Is there truly 275k (275,000) calories in this?