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Perfect Paleo Peach Crisp recipe by @kalejunkie

This recipe was adapted from Nicole's recipe also know as @Kalejunkie on Instagram. Please follow her because all her recipes work and we are long awaiting her cookbook to come out! This recipe was super easy to make and you can use your favorite stone fruit as well as your favorite NJG granola blend. Check out her website kalejunkie.com. 

 

 

 

For the Filling
6 medium peaches can use fresh or frozen
1/4 cup coconut sugar
1 tablespoon tapioca flour can also use arrowroot flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 teaspoon lemon juice
For the Topping
3/4 cup blanched almond flour
1/3 cup maple syrup
1/3 cup refined coconut oil, solid
3/4 cup raw walnuts finely chopped, can use pecans or almonds (WE SUBBED NJG Hazelnut Keto Granola)
1/3 cup unsweetened coconut flaked or shredded
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon fine sea salt

INSTRUCTIONS
Preheat the oven to 350° F.
Grease a 9-inch square pan or deep dish pie plate. Set aside.
Prepare the topping.
In a medium bowl, mix together the chopped nuts and the rest of the topping ingredients.
Refrigerate, then prepare the filling.
Cut and peel the peaches into 1/2 inch slices.
Add sliced peaches to a medium bowl along with filling ingredients. Toss to coat well.
Transfer peach mixture to the greased dish.
Take the topping out of the refrigerator, and spread it evenly on top of the filling.
Bake for 35-40 minutes.
Keep an eye out to make sure the top doesn't get too brown. If it does start getting to brown before the fruit is at perfect baked time, add a piece of foil on top for the last 5 minutes of baking it.
Serve with vanilla ice cream on top and enjoy! We love Coconut Bliss Ice Cream! 

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