Berry and Peach Fruit Crisp (Paleo & AIP)

I’m not a baker. Even with ingredients that are easy to bake with I completely mess up. Does that mean I don’t like dessert? Hell no! This girl loves a tasty treat! I’ve just been so nervous about trying to make anything sweet that has no grain, gluten, eggs or added sugar. Combining that with a personality that doesn’t like to measure and wings everything is a terrible idea. Cooking is an art and baking is a science. I, my friends, am not a scientist.

Every week I buy a bunch of fruit to use in smoothies and feed my kid, and at the every week I have a bunch of random fruit left over that only has about a day before it goes bad. NOT because I do not use them for my smoothies, but because yet again I gave my kid too much credit and all she ate was mac and cheese and carrots. I also had some leftover grain free granola and I got a brilliant idea- what if I made a fruit crisp with all of my random leftovers? I have such great memories of eating them because my mom is BRILLIANT at effortlessly making the most delicious ones. Well, I’m glad I tried- because you guys this thing was delicious! I used about 5 different kinds of fruit in mine, but you can use ANYTHING YOU WANT (as long as it’s a soft and juicy fruit).

Servings: 6
Prep Time: 15 minutes
Total Time: 35 minutes

Ingredients:

2 C strawberries, sliced in half
1 C raspberries or blueberries
3 C peaches, cubed
2 T lemon juice
1T arrowroot powder
1 T honey
1 C coconut flour
1.5 C grain free granola recipe*
1 T maple syrup
1t salt
2t cinnamon

Directions:

  • Preheat oven to 350.
  • Toss fruit in dish with lemon juice, arrowroot powder and honey. Pat top to make even.
  • In a medium bowl mix the remaining ingredients until a crumbly mixture forms.
  • Pour topping evenly over fruit and bake for approximately 20 minutes or the topping is golden brown and the fruit mixture starts to bubble.
  • Serve with coconut whipped cream or ice cream for your non AIP guests!

*If you do not have pre-made granola available, simply make the topping by mixing 1 C coconut chips with 2 T melted coconut oil, 2 T of maple syrup instead of 1) and salt and cinnamon. It won’t be as crunchy as if it had been baked separately in advance but it will still be delicious!

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