So there were three ripe peaches on my counter, their fragrance getting stronger by the day, and I wanted to turn them into something special. I found a bag of macadamia nuts in the pantry and wondered how a peach and blueberry crisp would taste with a macadamia crumble on top. After a bit of experimenting, I arrived at this Paleo Peach Blueberry Crisp.
The topping stays pleasantly crunchy while the peaches and blueberries bake into a sweet, juicy filling — a simple, naturally sweet treat that highlights summer fruit.
Paleo Peach Blueberry Crisp
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Author: Kelly Bejelly @ A Girl Worth Saving
Ingredients
-
1
cup
of blueberries -
3
medium peaches
peeled and sliced -
1/4
teaspoon
sea salt -
1/4
teaspoon
ground cinnamon -
1/2
teaspoon
pure vanilla extract -
1/8
teaspoon
cardamom -
1/4
teaspoon
powdered ginger -
1/4
cup
coconut oil
or butter, melted -
2
Tablespoons
honey -
1
Tablespoon
coconut flour -
1
cup
salted and roasted macadamia nuts
Instructions
-
Place the macadamia nuts in a food processor and pulse until you have a coarse crumble, about 1–2 minutes. Be careful not to over-process into nut butter.
-
In a mixing bowl combine the sliced peaches, blueberries, sea salt, cinnamon, cardamom, powdered ginger, coconut flour, melted coconut oil (or butter), vanilla, and honey. Mix until the fruit is evenly coated with the spices and flour.
-
Transfer the fruit mixture into an 8-inch round baking pan and spread it evenly.
-
Scatter the macadamia crumble evenly over the fruit so the topping covers the peaches and blueberries.
-
Bake in a preheated 350°F (175°C) oven for 50–55 minutes, until the fruit is bubbling and the topping is golden and crisp.
-
Serve warm, topped with cream if desired, and enjoy.
© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.