Paleo Skillet Peach Crisp

This paleo skillet peach crisp is the perfect dessert to enjoy with others. The warm peaches along with the gooey crisp topping goes excellent with a scoop of vanilla ice cream anytime.

My kids and I love making this paleo skillet peach crisp each summer along with our Gluten Free Blueberry Crumble. Both are perfect summer desserts topped with Creamy Paleo Vanilla Honey Ice Cream.

We usually use peaches that we go pick from a local farm to make this recipe. My son will cut them up and peel them. My daughter loves to mix the topping ingredients together and sneak a taste of the gooey sweetness.

Ingredients you’ll need:

• Peaches
• Maple syrup
• Coconut sugar
• Arrowroot powder
• Coconut flour
• Ghee- homemade recipe here
• Pecans
• Lemon juice
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

How to make

Preheat oven to 350 degrees. For the filling, peel peaches and slice them. In a large mixing bowl, combine the peaches with maple syrup, coconut sugar, arrowroot powder, lemon juice and salt.

For the topping, in a large mixing bowl, combine pecans, coconut flour, coconut sugar, melted ghee, arrowroot powder, vanilla extract and spice.

Place filling into a large skillet and then top with the topping.

Place in oven and bake for 20 minutes.

Serve with my Creamy Paleo Vanilla Honey Ice Cream.

Substitutions/Variations

• Peaches– If you don’t have peaches on hand, you can use apples or pears. It will then become an Apple or Pear Crisp. I’ve made this before with peaches and apples combined and it is delicious.
• Maple syrup– Honey can be used in place.
• Coconut sugar- Any type of non liquid sugar can be used. Just know coconut sugar is lower on the glycemic index making it a bit healthier than plain white sugar.
• Arrowroot powder– You can use cornstarch.
• Ghee– Butter or coconut oil can be subbed in.
• Pecans– Walnuts or any type of nut of choice can be used.

Why you’ll love this recipe

• One pan– Who doesn’t love easy desserts that just pop into the oven? This one pan skillet is perfect to watch bubble in the oven.
• Lower in sugar– If made using the maple syrup and coconut sugar- the content has less sugar than traditional peach crisps that use more refined sugars.
• Gluten- Free and Paleo– Needing to go gluten-free? Or paleo? This recipe uses coconut flour that gives it a lighter texture than gluten free flours.

Can I use canned peaches?

Yes, you can but you want to make sure you drain all the juice before hand or you will have a soggy peach crisp. Fresh or frozen peaches also contain less added sugars so those make a healthier option.

Can this peach crisp be made ahead of time?

Absolutely, then reheat in the oven when ready to serve. It would be best made a few hours before planning to bake it- so let it sit in the refrigerator. I do not advise making it a day or two before.

Storing + Reheating

Refrigerator– place in a sealed container for up to 3 days.

Freezer– I don’t advise freezing simply because the crisp will be lost. It will be very soggy.

Reheating– Place in a 350 degree oven for 5 minutes or microwave for 1 to 2 minutes.

Other desserts you might like to try:

• Homemade Chocolate Peanut Butter Cups
• Gluten Free Blueberry Crumble
• No Bake Pumpkin Spice Honey Bites
• No Bake Apple Butter Parfaits

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