SHORTCUT PEACH CRISP | grain free, paleo, vegan

shortcut peach crisp w raspberries and vegan vanilla ice cream

A delicious way to use the abundance of peaches available during the summer.

The fruit crisp itself is grain free, paleo, vegan.



4 peaches

½ c almond flour

2 tbsp coconut flour

1 tbsp tapioca flour

¼ tsp cinnamon

1/8 tsp nutmeg

Dash sea salt

1/8 tsp almond extract

3 tbsp maple syrup

3 tbsp coconut oil

¼ c chopped almonds



  1. Preheat oven to 350ºF.
  2. Cut peaches in half. Remove pits. Place cut side up in a baking pan (a pie plate works great here).
  3. In a small bowl, combine almond, coconut and tapioca flours, cinnamon & nutmeg, and salt.
  4. Add almond extract, maple syrup, and coconut oil.  Mix until just combined.  Add chopped almonds.
  5. Evenly distribute crisp topping amongst the 8 peach halves.
  6. Cover pan with aluminum foil and place in oven.  Bake for 35 minutes.
  7. Remove foil and bake for 10 minutes, or until peaches have softened and topping has browned.
  8. Garnish with raspberries. Serve with whipped coconut cream, or your favorite vegan ice cream.


TOPPINGS – Your choice of toppings:  a dollop of maple syrup sweetened coconut whipped cream is paleo option. Vegan vanilla ice cream is well, a vegan option (sorry for being redundant here).

If you have any leftovers, this recipe is a terrific topping for your morning yogurt or hot cereal.

Keywords: peach crisp, paleo dessert, vegan dessert