for summer :: Paleo Peach-Berry Crisp (it’s vegan, too)

Last night I made this for dessert. Then I had it again for breakfast. I feel like a fruit crisp can swing both ways like that, and there was no one around to contradict me. It was delicious both times.

Paleo Peach-Berry Crisp

Paleo Peach-Berry Crisp

I did add a piece of bacon this morning to make it more breakfast-y.

I adapted this recipe from an Against All Grain recipe for Pear-Berry Crisp, a great dessert/breakfast for fall/winter. My summery adaptation was to sub different fruits, different nuts, lime juice for lemon juice, and omit one of the spices that didn’t really go with my fruit choices.

I’m frequently disappointed by desserts that get called paleo but have a high amount of sugar in them. Palm sugar, coconut sugar, maple syrup – it’s still sugar. Even honey is sugar, though I’m a little more open to having raw local honey in a dessert than, say, palm sugar. One thing I love about this particular dessert/breakfast is that its sweetness comes entirely from fruit.

It is SO good y’all. The crunch of the nuts combined with the sweetness of the fruit with that little bit of tanginess you get from the berries – YUM.

Paleo Peach-Berry Crisp with Coconut Cream

Paleo Peach-Berry Crisp with Coconut Cream

I always serve it with a big dollop of coconut cream. I don’t do anything fancy to get coconut cream. I don’t even whip it. I just open up a can of Thai coconut cream (full fat) and scoop off a chunk of the cream at the top. I’ll say it again: YUM.


Paleo Peach-Berry Crisp

Filling:

  • 3C peaches, fresh or frozen (thawed)
  • 2C blueberries, fresh or frozen
  • 1C raspberries, fresh or frozen
  • 1T lime juice
  • 2t coconut flour
  • 1/4t sea salt
  • 1/4t cinnamon

Topping:

  • 2T coconut oil
  • 1 1/3C raw nuts (I used an equal amount of pecans, almonds, and walnuts)
  • 4 Medjool dates, pitted
  • 2T stredded, unsweetened coconut
  • 1 1/2t cinnamon
  • 1/4t sea salt
  1. Preaheat oven to 375. Grease a 9×13 casserole dish however you prefer (coconut oil, grass-fed butter)
  2. Combine all filling ingredients in a bowl and stir.
  3. Place all the topping ingredients in a food processor and pulse until the mixture resembles oats.
  4. Pour the filling into the casserole and spread the topping over it.
  5. Bake for 30 minutes or until the juices are bubbling and the top is brown and crunchy.
  6. Open a can of coconut milk and scoop a dollop of cream off the top. Put cream on top of each serving of crisp. If serving for breakfast, add a side of bacon for maximum yumminess.
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