Paleo Peach Crumble Recipe

Name: Paleo Peach Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons coconut oil, melted, or as needed; 8 fresh peaches; 1/4 cup coconut sugar; 2 teaspoons arrowroot powder; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; Crumble Topping:; 1 cup almond flour; 1/2 cup chopped pecans; 1/2 cup unsweetened shredded coconut; 1/4 cup coconut sugar; 1 teaspoon sea salt; 1 teaspoon ground cinnamon; 1/4 cup unsalted butter, chilled and cut into small cubes

Servings: persons

2 teaspoons coconut oil, melted, or as needed
8 fresh peaches
1/4 cup coconut sugar
2 teaspoons arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Crumble Topping:
1 cup almond flour
1/2 cup chopped pecans
1/2 cup unsweetened shredded coconut
1/4 cup coconut sugar
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup unsalted butter, chilled and cut into small cubes

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with coconut oil.
2
Fill a large pot a third of the way with water; bring to a boil. Remove from heat. Slice each peach in half, keeping pit intact. Place peach halves in the boiling water to soften, about 10 minutes. Take out of the water and let cool until easily handled, about 10 minutes.
3
Combine 1/4 cup coconut sugar, arrowroot powder, cinnamon, and nutmeg in a small bowl and mix with a fork.
4
Mix almond flour, pecans, coconut, 1/4 cup coconut sugar, sea salt, and cinnamon together in a large bowl. Rub in cold butter using your fingers until topping mixture is crumbly, about 2 minutes.
5
Remove pit from peach halves; peel and slice flesh. Arrange slices in the baking dish. Sprinkle coconut sugar mixture on top. Scatter topping mixture evenly over the peaches.
6
Bake in the preheated oven until topping is golden and juices are bubbly, 35 to 40 minutes.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons coconut oil, melted, or as needed, 8 fresh peaches, 1/4 cup coconut sugar, 2 teaspoons arrowroot powder, and more.

Yes, Paleo Peach Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paleo Peach Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions