This cherry and peach crisp is irresistibly delicious and easy to make! A sweet gooey peach and cherry filling is topped with a toasty crumble for a summer dessert that will make everyone come back for seconds. It’s paleo, vegan, gluten-free, dairy-free and refined sugar free.
It’s time to take advantage of all the fresh fruit in season right now! I simply couldn’t decide between peaches and cherries, so I decided to use both in this delicious, healthy, paleo and vegan crisp.
This recipe is similar to a few of my others – this cherry crisp, apple crisp, and strawberry crumble. The topping is a bit like a paleo granola – nutty, sweet and absolutely perfect with the juicy peaches and cherries.
I sweetened both the topping and filling with coconut sugar to give it a rich “brown sugar” flavor. It’s such a simple dessert yet one that’s aways impressive no matter when you serve it!
What You Need to Make a Peach and Cherry Crisp
Simple, real food ingredients make this crisp a healthy dessert that’s free of refined sugar, dairy, and grains. Here’s what you’ll need to prepare this Cherry Peach Crisp:
- blanched almond flour
- coconut sugar or maple sugar
- coconut oil
- walnuts
- shredded or flaked coconut
- pure vanilla extract
- ground cinnamon
- fine sea salt
- fresh peaches
- fresh cherries
- arrowroot flour, or tapioca
How to Make This Paleo + Vegan Cherry and Peach Crisp
Preheat your oven to 350° F and lightly grease a 9” pie dish with coconut oil.
Make sure your fruit is prepared and ready to go before starting. If you’re looking for a great cherry pitter, I’ll link the one I use below!
Prepare the topping first. You can use a bowl with a fork or pastry blender or a food processor. If using a food processor, pulse together the almond flour, sugar, coconut oil and walnuts a few times until crumbly. Pulse in the coconut, vanilla, cinnamon and salt.
If mixing by hand, chop the walnuts separately and stir in at the end. Place the topping in the refrigerator while you prepare the filling.
For the filling, in a large bowl toss the peaches and cherries with the arrowroot flour, sugar, and salt until fully coated. Transfer to the prepared pie dish and sprinkle the chilled topping all over.
Bake in the preheated oven for 40 minutes or until the filling is bubbling through the top and top is golden brown.
How to Serve this Peach and Cherry Crisp
I like this dessert served a little bit warm. I recommend allowing it to cool for at least 20-30 minutes so the filling has a chance to thicken a little and the topping crisps up.
It’s even better served with a scoop of coconut vanilla ice cream on top! Nadamoo and Coconut Bliss both have great coconut based vegan vanilla ice cream if you’re looking for some! I also have a paleo + vegan homemade version of vanilla bean ice cream here.
I hope you’re ready for a seriously delicious and super simple dessert that’s bound to become a summer go-to! You’re going to love this simple and classic treat – get your aprons on (cherries stain!) because we’re ready to go – let’s bake!
Cherry Peach Crisp {Paleo, Vegan}
Cherry Peach Crisp {Paleo, Vegan}
Ingredients
Topping:
- 3/4 blanched almond flour
- 1/3 cup coconut sugar or maple sugar
- 1/3 cup coconut oil solid, or ghee (not vegan)
- 3/4 cup raw walnuts
- 1/3 cup shredded or flaked coconut
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
Filling:
- 5 medium peaches peeled and cut into 1/2” pieces
- 1 1/2 cups fresh cherries pitted
- 2 Tbsp arrowroot flour or tapioca
- 1/4 cup coconut sugar or maple sugar
- 1/4 tsp fine sea salt
Instructions
- Preheat your oven to 350° F and lightly grease a 9” pie dish with coconut oil.
- Prepare the topping first. You can use a bowl with a fork or pastry blender or a food processor. If using a food processor, pulse together the almond flour, sugar, coconut oil and walnuts a few times until crumbly. Pulse in the coconut, vanilla, cinnamon and salt. If mixing by hand, chop the walnuts separately and stir in at the end. Place the topping in the refrigerator while you prepare the filling.
- For the filling, in a large bowl toss the peaches and cherries with the arrowroot flour, sugar, and salt until fully coated. Transfer to the prepared pie dish and sprinkle the chilled topping all over.
- Bake in the preheated oven for 40 minutes or until the filling is bubbling through the top and top is golden brown. Allow to cool for at least 20 minutes before serving. Best served warm with a scoop of coconut vanilla ice cream! Enjoy!
Nutrition
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Want More Paleo + Vegan Fruit Crisps, Crumbles and Cobblers? Try One of These!
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Could I use cassava flour? That’s all I have now.
It’s irresistibly delicious
Awesome! Definately make this!
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