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This Raspberry Peach Crisp is the perfect healthy summer treat. It’s packed with summer fruit, good-for-you ingredients, and so much flavor. It’s grain-free, dairy-free, egg-free, and so simple!
Paleo Raspberry Peach Crisp Recipe
When I think of summer I think of fresh fruit, delicious summer meals, and being outdoors with friends and family.
And there is no better addition to that combination than this Peach Raspberry Crisp. Not only does this delicious berry dessert taste amazing, it’s also loaded with nutrients from fresh organic fruit, ground flax, raw nuts, and more. It’s grain-free, dairy-free, egg-free, and ready in no time!
- Peaches: you’ll need 4 organic, peeled, and sliced peaches.
- Raspberries: I like to use organic raspberries to keep the freshness and quality top notch.
- Sweetener: either raw honey or maple syrup work great.
- Cinnamon: adds a touch of warm sweetness.
- Ground Flax: flax helps absorb the moisture from the fruit as it cooks for a more gooey filling.
- Walnuts and Almond Flour: ground walnuts and almond flour make the perfect paleo base for our crumble topping.
- Sweetener: again, raw honey or pure maple syrup are both great options.
- Cinnamon: can you ever go wrong with more cinnamon?
- Vanilla Extract: adds flavor depth and warmth.
- Sea Salt: cuts the sweetness and helps enhance the flavor of the crisp.
How to Make Peach Raspberry Crisp
This peach crisp recipe is incredibly easy to make. Just mix, assemble, and bake!
- Make the filling: In a bowl, combine sliced peaches, raspberries, cinnamon, flax, and honey.
- Make the topping: In a separate bowl, whisk together all of the crumble ingredients until crumbly.
- Assemble and bake: Pour the filling into a greased baking dish, then sprinkle on the topping. Bake until hot, bubbly, and golden-brown.
Can You Leave the Skin on Peaches for Crisp?
In theory, yes. BUT I definitely recommend peeling the peaches first, The skin, if left on, can take on an odd chewy texture when baked. For the best texture, peel the peaches first.
Tips and Notes
- Let it rest. I recommend letting the baked crisp sit for a few minutes before serving it. Not only to not burn yourself, but also to give the filling time to thicken up a bit for that perfect gooey texture.
- Use other fruit. Fruit crisp is super customizable. Feel free to swap the peaches and/or raspberries out for another type of fruit. Try nectarines, apricots, blueberries, you name it.
- Only have frozen fruit? You can totally use that too! It will just take longer to cook.
This peach crisp is delicious served warm out of the oven or cooled to room temperature. I like to top it off with a scoop of dairy-free vanilla ice cream, but it’s equally delicious on its own.
How to Store
Leftover peach crisp will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. To enjoy again, serve at room temperature, warm in the microwave, or reheat at 350ºF until warmed through.
More Easy Summer Fruit Desserts
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Raspberry Peach Crisp
- 4 organic peaches peeled and sliced
- 6 oz. organic raspberries blueberries would be great or sub other berry of choice
- 1 tablespoon raw honey or maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon ground flax
- 1/3 cup ground walnuts
- 3 tablespoons almond flour
- 1 tablespoon raw honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Preheat oven to 350ºF.
- In a medium mixing bowl, combine sliced peaches, raspberries, cinnamon, flax, and honey. Mix until well combined.
- Grease desired baking dish and pour in the peach and raspberry mixture.
- Combine topping ingredients in a small mixing bowl. Mix with a fork until crumbly.
- Pour crumble mixture evenly over fruit.
- Bake for 40 minutes until the top is golden brown and fruit is hot and bubbly.
- Serve warm with ice cream!