Peach Blueberry Paleo Crumble

Once you stop adding sugar to every recipe, the natural sweetness of the ingredients really does display itself in full glory. This dessert is 100% sweetened by the fruit; it’s fresh and delicious, and absolutely perfect for late summer when stone fruits are ripe and beautiful.

Peach Blueberry Paleo Crumble

This naturally sweetened crumble is perfect for dessert, and also makes a great breakfast with a few tablespoons of cold, homemade almond milk drizzled over top.
Prep Time10 mins
Cook Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberries, dairy-free, gluten-free, paleo, peach, sugar-free, vegan, Whole Life Challenge, Whole30
Servings: 8
Calories: 142kcal

Ingredients

  • 4 peaches sliced
  • 1 cup fresh blueberries
  • 2 cups blanched almond flour
  • 1/2 tsp Kosher salt
  • 1 tsp ground cinnamon
  • 1/3 tsp ground nutmeg
  • 1/4 cup coconut oil
  • 1 tbsp vanilla extract

Instructions

  • Preheat your oven to 350 degrees F.
  • Make the filling: place the peaches and blueberries in an 8-inch baking dish.
  • Make the topping: combine the almond flour, salt, cinnamon, and nutmeg in a large bowl. Add the vanilla extract to the coconut oil in a measuring cup, and whisk together. Pour the liquid into the dry mixture and stir until coarsely blended and crumbly.
  • Sprinkle the topping over the fruit. Cover the dish with aluminum foil.
  • Bake for 30 minutes and then remove the foil and bake for an additional 20 minutes or until the topping is golden and the juices from the fruits are bubbling.
  • Allow to cool on the stove top for 30 minutes before serving warm. Enjoy!

Notes

This recipe comes from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam.
If you don’t have access to fresh fruit, you can use frozen blueberries and peaches. Thaw them before baking in the oven.
With a simple recipe like this, the quality of the ingredients has a big impact on the end result because you can taste every ingredient. In these cases, purchase Almond flour, cinnamon, nutmeg, and vanilla that’s organic and all natural. Don’t use the more expensive spices for every recipe, just for those where you know the flavors will be really apparent.
 

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