I can’t get enough of peaches lately. They are just so beautiful!

They smell beautiful and fill my kitchen with the distinct aroma that only peaches have. They taste beautiful raw… nothing tastes better than a ripe summer peach! And they bake beautifully… Hello Paleo Peach Crumble!

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

I am so into this Paleo Peach Crumble.

The way that the peaches bake here result in a fragrant yummy dessert with lots of peach flavor… it’s a little sour, a little sweet, and oh so peachy delicious. 🙂

Baked peaches + almond flour crumble topping= heaven!

Especially with some dairy-free ice-cream on top.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

To make the filling, I peeled 3 large peaches and diced them. You could leave the peach skin on top, but the texture isn’t as great in this particular dessert.

Then, I covered the peaches in some honey and lemon juice, and mixed everything together really well.

The honey and lemon juice enhance the peach’s natural flavors and sweetness while cooking.

Paleo-Peach-Crumble-perchancetocook

Then I made the topping, which was inspired by my Apple-Pear Cinnamon Crumble recipe.

I removed the ground flax seeds from the recipe because I found the flavor of flax seeds a bit overpowering for the peaches.

I mixed the almond flour, cinnamon and nutmeg together in a bowl.

Then in a separate bowl, I mixed together the coconut oil and maple syrup until the mixture thickened.

After that, I poured the coconut oil maple syrup mixture on top of the almond flour mixture and mixed until the almond flour mixture became lumpy.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

Here is a helpful tip… rake the almond flour topping with a fork, to get it to have a more “crumbly” texture.

So when you pour the almond flour mixture on top of your peaches, it has a nice crumbly texture.

It then bakes this way, which gives the whole dessert it’s much desired “crumbly” texture.

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Next, I baked the Paleo Peach Crumble for 30 minutes at 375 degrees, until the peach juices almost caramelized, and the crumble was golden.

The peaches literally melt underneath the almond flour crumble topping when baking.

It smells and looks so good, it’s hard to wait to take a bite.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

It’s truly an amazing summer dessert. Something that I could eat pretty much any time of day.

For breakfast, as a snack or even for dessert. 🙂

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

I topped mine with some DF Mavens Madagascar Vanilla dairy-free ice-cream (made with coconut extract), refreshingly decadent!

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Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

Note: if you want extra fiber and Omega 3’s, feel free to add some ground flaxseeds to the almond flour topping.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com
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Paleo Peach Crumble (GF)

Servings: 6 +
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

Instructions

  • Preheat the oven to 375 degrees.
  • Grease an 8x8 inch square pan. (I used a glass pan because it heats the fruit up faster)
  • Place the peeled and diced peaches on the bottom of the pan. Top the peaches with 2 Tbs of honey and 1 Tbs of lemon juice. Mix the peaches around with a spoon so that the the honey and lemon becomes evenly mixed into the peaches.
  • In a separate bowl, mix the almond flour, cinnamon, and nutmeg together with a fork and set aside.
  • In another separate bowl, mix the melted coconut oil and maple syrup together with a fork until well mixed.
  • Pour the coconut oil/maple syrup mixture on top of the almond flour mixture and mix with a fork until clumps form and there are no real "dry" areas of the mixture left.
  • Evenly pour the almond flour mixture on top of the fruit in the pan. Using a fork, distribute the almond flour topping across the peaches, forming a "crumble" texture.
  • Bake for 30 minutes or until the crust is crisp and the edges are lightly golden.
  • Eat warm or cold.
  • Enjoy 🙂