Peach and Blueberry Crisp
Prep time: 
Cook time: 
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Serves: 6
A gluten free crisp made with fresh Colorado peaches, juicy blueberries, coconut flour and almonds.
  • 1 cup/120g almond flour
  • ½ cup/65g coconut flour
  • ¼ cup/55g raw Turbinado/Demerara sugar
  • ½ cup/70g almonds, slivered or chopped
  • ½ cup/113g butter, chilled and in small cubes
  • 5 peaches, sliced (I left the skins on)
  • 6 oz punnet blueberries
  • 1 teaspoon cinnamon
  • 2 tablespoons raw sugar, Turbinado or Demerara
  • 1 teaspoon vanilla extract
  1. Toss the almond flour/ground almonds, coconut flour and the Turbinado sugar together.
  2. Add the butter cubes and blend in roughly into thick streusel like crumbs.
  3. Add the slivered almonds and mix.
  1. Toss the peaches with the sugar, cinnamon and add the vanilla.
  2. Divide between 6 ramekins and add blueberries to each.
  3. Cover each ramekin with the streusel mix.
  4. Bake at 325℉/160℃ for 30/40 minutes until brown on top and juices are bubbling.
  5. Serve with a dollop of cream or a scoop of ice cream.
Regular flour can be substituted for the coconut flour, just increase the oven temperature to 350℉/180℃. Coconut flour and the almond flour tend to brown quickly so I use a lower temperature.
Nutrition Information
Calories: 2882 Fat: 186g Saturated fat: 68g Unsaturated fat: 106g Trans fat: 4g Carbohydrates: 295g Sugar: 164g Sodium: 19mg Fiber: 24g Protein: 38g Cholesterol: 243mg
Recipe by Coffee and Crumpets at