Apple and Peach Crisp

My family is used to having some kind of dessert or after-dinner snack.  While eventually I want us to think differently about snacking, it doesn’t hurt to occasionally make a paleo baked good or two.

Here is where we got the original recipe for this.

As always, I didn’t have all the ingredients in the pantry.  Thank goodness my grandmother had sent me a jar of peaches she had canned from her garden!  There just weren’t enough apples in our house to make this work otherwise!


3 small red delicious apples, peeled and diced

1 jar canned peaches

2 cups almond flour

1/2 cup coconut oil

1/4 cup raw honey

1 3/4 tsp. vanilla extract

1 tsp. ground cinnamon


Preheat oven to 35o degrees and lightly grease a pie pan with cooking spray.

Whisk together the honey and vanilla extract in a bowl with the cinnamon and nutmeg.  Add the flour and use fork to combine.

Cut in the coconut oil and stir with a fork until it forms a crumbled mixture.  Spread the apples in the bottom of the pie pan and top with the crumbled mixture.

Cover with foil then bake for about 35 minutes until the apples are tender.  Remove the foil and bake for another 25 minutes.  Let cool for 10 minutes before serving.

photo 1

photo 2

It was pretty delicious!  A little more honey, or some Granny Smith apples (instead of Red Delicious) would have been a great finishing touch.


4 thoughts on “Apple and Peach Crisp

  1. What does the “crust” part of this taste like? I’m really sketchy on paleo baked goods because most of them have that “cardboard healthy” taste. So…does it taste like almond flavored cardboard or is it good? hehe!

    • No, it didn’t taste like cardboard lol. It tasted like a less awesome version of your basic crisp. In between cardboard and heaven, if that helps. 🙂 However, it was pretty mushy. I used almond meal, which has the hulls ground up in it along with the meat of the almond. I think this helped some with the taste, and with it being a little more crunchy than basic almond flour would have been. If I had used only apples, it might have been a little less juicy which also would have helped with the mushiness.

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