Paleo Peach Blueberry Crisp

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Last Updated on December 6, 2020



So, I had 3 peaches sitting on my counter for a week  becoming more and more fragrant and no idea what to do with them.   Digging through my pantry I found some  macadamia nuts and wondered how a peach blueberry crisp would turn out using macadamia nuts as the topping.  After fiddling about in the kitchen, I cane up with this Paleo Peach Blueberry Crisp .

The topping stays nice and crunchy and peaches and blueberries combine for a  sweet treat.


Yield: 6

Paleo Peach Blueberry Crisp

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 1 cup of blueberries
  • 3 medium peaches, peeled and sliced
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon ground cinnamon power
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon Cardamon
  • 1/4 teaspoon powdered ginger
  • 1/4 cup coconut oil, or butter, melted
  • 2 Tablespoons honey
  • 1 Tablespoon Coconut Flour
  • 1 cup salted and roasted macadamia nuts


  1. First, place your macadamia nuts in food processor and pulse until you get a small rough crumble, this took me roughly 2 minutes. You don't want a nut butter so watch it.
  2. In a mixing bowl add your peaches, blueberries, all the spices, coconut flour and the melted butter/coconut oil and honey.
  3. Stir until well combined and pour into an 8" round pan.
  4. Spoon the macadamia nut crumble evenly over the peaches and blueberries.
  5. Put in your oven and bake at 350 for 50 - 55 minutes.
  6. Top with cream and enjoy!

Did you make this recipe?

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26 thoughts on “Paleo Peach Blueberry Crisp”

  1. Made this tonight for dessert and YUMMY! The only thing is I couldn’t see in the recipe where to use the coconut flour (am I blind?) so mixed into macadamia nut mix before topping fruit.

    • Thank you Leslie! I just updated the recipe. I put the coconut flour in the peach mixture to help thicken it. Adding it to the topping is a good idea though as it would make a better crumble. Hrmmm. .. .


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