A healthy Paleo dessert that tastes sinful! These individual blueberry peach crisps are free of refined-sugars, gluten, dairy, and grains, but taste AMAZING. Top with coconut whipped cream for a guilt-free summer treat. This recipe is also vegan!
I love summer for so many reasons – endless sunshine, beach/pool days, tomatoes, sweet corn, and PEACHES. I absolutely love fresh peaches. Like tomatoes and sweet corn, peaches have a short “in season” window. You can only get the best during the mid/end of summer. Those three foods are ones that I never buy in the grocery store because if I do I always end up disappointed.
Our CSA has been amazing this summer – every week we get more and more goodies. It’s like having your own garden, but without all the work! Though, I do miss being in the garden and can’t wait to be able to have one again.
We have been getting a weekly supply of peaches with every CSA bag. They are, without a doubt, the best peaches I’ve ever had. Probably because I never had a peach fresh off of the tree, but seriously, they are amazing. We’ve also been getting tons of blueberries. I love peaches and blueberries together, and I love fruit crisps. So, obviously I had to make a peach-blueberry one!
Not only is this dessert super easy to make, but it’s actually healthy. It’s Paleo, so it’s dairy-free, grain-free, gluten-free, refined-sugar free, and vegan! I can assure you that it doesn’t taste healthy at all. Kyle gobbled it right up and had no clue that it wasn’t loaded with sugar and butter. Heck, I even surprised myself with this one.
The filling is really simple. Just toss together fresh peaches and blueberries, maple syrup, cinnamon, lemon juice, and a pinch of salt. Divide the filling evenly into 4 single-serving ramekins, or you can also make this in one larger pan.
Next, using the same bowl, make the topping. The crisp topping consists of almond flour, unsweetened shredded coconut, baking soda, cinnamon, salt, lemon juice, coconut oil, vanilla extract, and maple syrup. The baking soda and lemon juice react during baking to allow the topping to rise slightly, which gives it a light texture. The flavor of this topping is to-die-for. I can’t even believe how good it tastes!
Now just bake it until the topping is golden and the fruit is tender and you’ll be enjoying dessert in no time!
Once the crisp is done baking, let it cool before digging in. I do love a warm crisp, but this actually tastes even better at room temperature or cold. To keep this completely Paleo-friendly, top it with coconut whipped cream.
To make coconut whipped cream, refrigerate a can of full-fat coconut milk and when it’s completely cold, open the can and scoop the thick cream off the top. Whip it in your stand mixer or with a hand mixer, and add a little honey or maple syrup to sweeten it if you choose.
I was out of coconut milk, but had heavy cream on hand, so I just used whipped cream for topping mine. While it was a bit more indulgent, it was delicious 🙂
The quality of fruit makes a huge difference in this recipe. The fresher and sweeter the peaches and blueberries are, they less sweetener you’ll have to use. I used 3 tablespoons of maple syrup in the whole recipe, but I probably could have used less.
If you like ice cream on your fruit crisps, but want to keep this dairy-free, try a coconut ice cream. I’ve seen tons of flavors at Whole Foods and they are delicious! You’d never know it’s made with coconut milk.
Healthy dessert totally sounds like an oxymoron, but I assure you with this recipe, it’s possible!
- 2 Fresh Peaches, sliced
- 1 Cup Fresh Blueberries
- ½ Lemon, juiced
- 2 Tablespoons Pure Maple Syrup
- ½ Teaspoon Cinnamon
- Pinch of Salt
- ½ Cup Almond Flour
- ¼ Cup Shredded Coconut
- ½ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Coconut Oil
- 2 Teaspoons Lemon Juice
- Preheat the oven to 350º.
- In a medium bowl, combine the peaches, fresh blueberries, lemon juice, maple syrup, cinnamon, and salt. Toss well and divided evenly among 4 ramekins.
- In the same bowl, combine the almond flour, shredded coconut, baking soda, cinnamon, salt, vanilla extract, maple syrup, coconut oil, and lemon juice. Using your hands, mix it together until all of the liquid is absorbed into the flour mixture. You’ll have coarse crumbles.
- Top each ramekin of fruit evenly with the crumbles.
- Bake the fruit crisps for 25-30 minutes or until the top is golden brown. Let the crisps cool completely before serving.
- Top with coconut whipped cream or coconut ice cream, if desired.
- *You can make these up to two days in advance. Just let them cool completely, cover with plastic wrap and refrigerate.
- To avoid any oven spills, I like to place the ramekins on a baking sheet.