Blueberry Peach Crisp

4.8 from 4 reviews



For the topping

  • 1 cup walnuts, chopped
  • ½ cup sliced almonds
  • ¼ cup melted butter or ghee
  • ⅓ cup coconut sugar
  • 1 tablespoon tapioca flour/starch
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fine sea salt


  1. Preheat the oven to 350°F.
  2. Toss peaches and blueberries in coconut sugar, maple syrup, tapioca flour, orange juice, almond extract, cinnamon and salt until coated and place in a pie pan.
  3. In a small bowl, mix together the ingredients for the topping. Sprinkle the topping evenly over the peaches and blueberries.
  4. Bake for 25 minutes or until the nut mixture on top is golden brown.
  5. Let rest for 5 to 10 minutes before serving. Serve with ice cream on top!

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