This peach crisp was a recipe I just came up with yesterday to use up our overabundance of very ripe peaches. Mom raved when she tried it, and I must say, it’s amazing.
Paleo Peach Crisp
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Fruit Desserts
Yield: 5-6 servings
Ingredients
- ripe peaches - 5, peeled and sliced
- blanched almond flour - ¾ cup
- raw pecans - ¾ cup
- unsweetened coconut flakes - ⅜ cup
- pure maple syrup - 3 tablespoons
- coconut oil - 3 tablespoons, melted
- ground cinnamon - 1-1/2 teaspoons
- ground ginger - ½ teaspoon
- ground nutmeg - ¼ teaspoon
- baking powder - ⅓ teaspoon
Instructions
- Preheat the oven to 350 degrees F. Grease a glass pie plate with coconut oil. Place the peach slices in the pie plate. Chop up the pecan halves. In a medium mixing bowl, add in the almond flour, chopped pecan halves, coconut, maple syrup, coconut oi, cinnamon, ginger, nutmeg and baking powder. Mix well. Crumble the mixture evenly over the peaches. Bake for 30 minutes. This crisp is best eaten the day it is made.
