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Skillet with peach crisp topped with ice cream. Bowl of peaches in top right corner. Blue and white striped towel alongside skillet.

Paleo Skillet Peach Crisp

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: 5 1x
  • Diet: Gluten Free


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.



For the filling:

  • 56 peaches, sliced
  • 1/2 cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp arrowroot powder
  • 1 tbsp lemon juice
  • 1/2 tsp salt    

For the topping:

  • 1/2 cup pecans, crushed
  • 1/4 cup coconut flour
  • 2 tbsp coconut sugar
  • 2 tbsp ghee, melted
  • 1 tbsp arrowroot powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg


  1. Preheat oven to 350 degrees.

  2. 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.

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

  4. Place filling into a large skillet and then top with the crisp mixture. Making sure everything is evenly spread out.

  5. Place in oven and bake for 20 minutes or until crisp starts to bubble.


  • If you don’t have a skillet, this can easily be made using a baking dish.
  • Everyone’s oven thermometers are different so start watching the crisp at 20 minutes to see if it might need a little longer or ready to take out.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American