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Peach Berry Crumble (Grain Free)

 

By Chiselle from Hungry Toes

Peach Berry Crumble

Today’s guest post is by Chiselle from Hungry Toes. I have to admit that since discovering Chiselle’s blog, I’ve made more recipes from her than anyone else. She is queen of simple Paleo recipes and I can always count on her creations to be packed with flavor, delicious and easy to make. Every single one I’ve tried has turned out absolutely amazing! Her  Paleo Crab Stuffed Salmon is one of our top favorite summer recipes. And let me tell you about her drink recipes: delish to the max! Coconut Mango Smoothie,  & Iced Orange Coconut Milk  -I’ll take 2, please 🙂 Her blog doesn’t stop at just recipes. She also chronicles her running, yoga, and living healthy adventures. Make sure you connect with her through facebook !

 

I was in my office this week when my boss walked in with a box full of Georgia peaches. The aroma was killer. It was delectable and my imagination just started going. I made sure to take several to snack on and a few more to experiment with. I’m sure glad I did!

I love having something sweet after a meal. I know, I know. It’s not the best habit but my kind of “sweet” comes directly from nature so I don’t really feel like it counts (don’t burst my bubble by telling me it does)… And, this sweet tooth of mine came up with this really tasty treat. 

This recipe is ultra simple (as is my usual style) and you can easily replace some of the berries/fruits with whatever you have on hand. This is a versatile treat you can eat on it’s own or combine with coconut ice cream to make a fancy dessert. Either way, it’s delicious and I hope you enjoy it! 

Peach Berry Crumble (Grain Free)
 
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Ingredients
Instructions
  1. Preheat 350 degrees.
  2. In a bowl combine nuts and flour.
  3. In a second bowl combine fruit and honey.
  4. Grease an 8 inch pie dish with coconut oil.
  5. Take about half of the nut-flour mixture and pack to create a bottom layer.
  6. Using a spoon, pack it in.
  7. Add fruit mixture into the dish.
  8. Add remaining nut-flour mixture to the top.
  9. Bake for 30 minutes.
  10. Serve warm alone or with ice cream on top.
Notes
If you own individual tart baking dishes or small ramekins, consider using those instead of the pie dish. It will make a nice presentation and you can serve directly from the dish.

 

Meet Chiselle from Hungry Toes

photo (15)

Chiselle, a native of San Francisco, is the creator of Hungry Toes. She began her interest after a friend gave her a copy of “The Paleo Diet” written by Dr. Loren Cordain. As she struggled with acne and other imbalances, she realized that the food she was eating may actually have been causing damage rather than keeping her healthy. She started Hungry Toes to journal her experiments with paleo and her love for yoga and running. She recently moved to Florida with her love and four-legged best friend. 

 

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3 comments

  1. You mention mixing nuts with the almond flour, but they’re not in the ingredients list. Did you mean the pralines? I thought they were a kind of candy. Please clarify, as this recipe sounds like it could be awesome! I think there might be some regional differences in terminology though.

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