Peach, Berry, Coconut Almond Crisp


Fruit filling:

  • 4 large peaches, sliced
  • 2 cups fresh berries
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 3 tablespoons arrowroot
  • 1/2 cup coconut sugar

Crumble Topping:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons cinnamon
  • 1/2 cup gluten free oats
  • 2 teaspoons kosher salt
  • 1/2 cup coconut sugar
  • 1/2 cup coconut oil
  • 1/4 cup slivered almonds
  • 1/2 cups coconut flakes


gluten free. Serve with ice cream, if desired.

  1. Preheat oven to 350°. Place peaches and berries in a large bowl, sprinkle with lemon juice, vanilla and arrowroot and coconut sugar; toss to incorporate all ingredients. In a smaller bowl, combine almond & coconut flours, cinnamon, oats, salt, sugar, coconut oil, almonds and coconut flakes until crumbly for topping.
    Place peach mixture in a 3 quart baking dish. Crumble topping over the peach mixture. Bake covered at 350° for 45 minutes until peach juice is bubbling. Remove cover and bake a few more minutes if topping is not yet browned.

  2. Let cool and top with ice cream.