paleo peach crisp

Paleo Peach Crisp

Paleo Peach Crisp is made with only six ingredients: peaches, almond flour, salt, butter, maple syrup, and vanilla. This healthy gluten-free crisp is another one of my easy-to-make Paleo recipes that has even less added sweetener than usual. The entire recipe has one tablespoon of maple syrup. Better yet? My boys and their friends devoured it last night.

If you make this healthy dessert recipe with frozen peaches, be sure to let them thaw completely before you make the crisp. When I used frozen peaches they took around three hours to thaw out to room temperature. Of course, it’s fantastic with fresh peaches.

Paleo Peach Crisp
Serves: 4
Ingredients
Instructions
  1. Place peaches in an 8 x 8 inch baking dish
  2. In a food processor , combine almond flour and salt
  3. Pulse in butter, maple syrup, and vanilla
  4. Sprinkle topping over fruit
  5. Bake at 350° for 35-45 minutes
  6. Remove from oven, then cool and serve

I love serving desserts made with almond flour to my growing boys (now teenagers) because almonds are far more nutritious than the wheat flour that traditionally makes up such desserts. Almond flour is higher in protein, lower in carbs, and full of more nutrients than its wheat flour counterpart.

My strategy (getting as much healthy food into the boys as I can) seems to be working since ours is the home that my sons and their friends gathered at all summer long and now come to for “snack time” everyday after school.

Sometimes my children and I make this crisp with apples, and then it really becomes a family affair. The boys have been pealing and coring apples for our baking exploits since they began grade school and it is one task that they heartily agree to and enjoy –probably given the pot of gold (in this case dessert) at the end of that rainbow! What kind of crisp will you make? How will you adapt this recipe to fit your needs? Leave a comment and let me know!

Comments

  1. says

    Hi Elana!

    I love your recipes and I bought both your books. I try to PIN your website recipes to Pinterest but none of them will pin. Is this on purpose or a glitch? Thanks so much for your wonderful recipes.

  2. says

    That’s exactly how I make it, adjusting your original recipe! The almond flour is so sweet to begin with, I kept cutting the maple syrup every time I made it, and now add just a dab mostly for flavor! No organic peaches available without driving to the big city, so making a variation with pears and apples tonight! Our family & friends love this recipe, and it’s great for dutch oven cooking, too, at home or camping! Glad to hear of your successes in cutting the sweetness!

  3. Tami says

    Hello Elana-
    I often read your recipes and have forwarded them to friends who are very appreciative. It wasn’t until recently that I discovered you have MS. Me too. Would you be willing to chat privately about nutrition?

  4. Val says

    Thanks soooo much, Elana for developing some dessert recipes using little to no sweetener! Hope to see lots more.

  5. Lori Smanski says

    This looks wonderful. I will have to try this soon. Hmmm maybe with cherries. Thanks for desserts that have little sweetener, especially artificial sweeteners.

  6. Holly says

    Delicious! I used coconut oil instead of the butter or palm shortening and it was so good. Couldn’t wait long enough for it to cool properly and burned our tongues. Even better for breakfast this morning.

  7. Grace says

    The recipes look great, but almond flour is so expensive, at least it is in Canada. A small bag of Bob’s Red Mill costs $13. Is it possible to post more recipes with coconut flour or “gluten free” flour? Thank you.

    • Sheila says

      I’m in Canada as well, and find a better deal on almond flour at the Bulk Barn. Try searching there if you’re looking to cut costs

      • Dora says

        I find the best deal for almond flour is at Costco. Huge bag (1.36 g) for $22.00. The name of the company is Sunblest.

        • Alice says

          I purchase Honeyville Blanched Almond Flour at very good price from Costco Online; two (2) 3 lb bags (total 6 lbs.) for @52.99, that includes shipping and handling. That’s the best price I’ve found. And Honeyville Blanched Almond Flour works better for virtually all recepies calling for almond flour. Bob’s Red Mill is too coarse for many baked goods recipies.

  8. Rebecca says

    I made these the other day but going off your strawberry crisp recipe. I didn’t have any strawberries though, so I used apples and raspberries. It was a massive hit!!

  9. Brittany says

    Love you to pieces… :)

    You make me smile and always provide me that fantastic recipe that I have to make the very next day :)

  10. says

    Love this recipe! The Colorado peaches are incredible this year- we’re on our fourth case already (we did can some though, hasn’t been ALL dessert!)

  11. Katrina says

    Sounds delish!

    How would Coconut flour do in place of Almond flour? Just found out tree nuts is the root of my constantly runny nose…I’m bummed.

  12. April says

    So funny! I was thinking I would make something for dessert tonight with all the peaches I bought this week and here is a recipe from one of my favorite sites! Thanks for this. So many of the other recipes I found had at least 2 cups of sugar in them. Belch.

  13. Judy says

    I have been using your Grain free Peach Crisp recipe for a while now for all my crisps. I’ve altered it a bit and use coconut oil (it’s what I usually have on hand) and sometimes also add chopped nuts for texture. My favorite combo is nectarine blueberry crisp. Aside from the yummy taste you do not have to peel the nectarines, which is a great time saver, especially if fatigue is a factor. One time I added chopped pecans to the topping; my guests really enjoyed it. Of all the GF crisp recipes I’ve tried yours is the best! I’m looking forward to trying this version too! Thanks for the recipes, Elana!

  14. Petra says

    This looks easy and tasty, plus we love all the sweets! To be honest, I didn’t know anything about gluten free food but my daughter’s gluten intolerance changed everything. The first steps were quite difficult – we tried many local restaurants to discover the new tastes and then searched for some new recipes. Unfortunately we just realized that some of the places we usually eat at are not 100 % gluten free (I don’t know what is the situation in Boulder but if you are interested, this is ours in Toronto) so I’m again focusing on collecting some new tips…

  15. Rachel says

    From my husband who has had just about enough of the gluten-free alternative to the “real thing”: “That was delicious! It was so much better than I expected.” I have to say that I agree with him. Thanks for sharing a fantastic recipe, Elana!

  16. says

    I’m a huge follower of your blog. I love how you can make the most delicious recipes using a small amount of simple ingredients! So user-friendly. Thank you for helping me keep trim! :)

  17. says

    Now this is a dessert I would happily make for my family. Just been looking for a gluten free recipe and came upon your site. What’s great about this recipe is that you could substitute the peaches for other fruits.

  18. mmsg says

    bh
    First time poster here. I have made the crackers (only I eat them), I’ve made the bars (another household member noshes a bit of them too), and last night I made this crisp with plain ol’ apples – sprinkled with cinnamon – and in the crumbs I added slivered almonds and pumpkin seeds for crunch. Suffice is to say, not a crumb is left this morning, and I was NOT the only one sneaking from it…..
    THANK YOU!!!

  19. Amy says

    First time poster. Tried this crisp tonight with apples instead of peaches. Added a little cinnamon and nutmeg, otherwise followed recipe exactly. Delicious and satisfying! Rave reviews from the family! Can’t wait to try some of your other recipes.

  20. Janice says

    This is my first time posting but I have a couple of your books and also look up information on your website. I am gluten intolerant so I do my best to find healthy recipes. My husband also has MS so I do my best to make sure he is getting healthy options, so I want to thank you for sharing all your wonderful recipes. I have used many of your recipes when we have company and they are surprised to find out they are so good for them!

    I am making this recipe for dessert tonight, and can’t wait, I know my husband will love it too.

  21. Mallory says

    Has anyone tried date paste in place of maple syrup? Or even coconut sugar? I have a really hard time with honey and maple syrup.

  22. Scout says

    I really love your recipes, but I’m surprised that you suggest using palm oil given the controversy surrounding it. As you probably know, the vast majority of palm oil is made from oil palm trees which are displacing 100s of endangered species, most prominently the orangutan. I’m just wondering if you’ve looked at alternatives?

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.