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I love peaches and wanted to make a summery dessert that was still semi-healthy – this Peach Berry Crisp Skillet is completely sugar free and is even Whole30 compliant (except for the ice cream on top – which is totally optional, but I mean….you have to). The peaches and blueberries caramelize while cooking and the grain-free topping gives it a nice crunch. SO GOOD!
This would make an awesome dessert or even a breakfast if you’re tired of eggs and want to switch things up a bit 🙂
Peach Berry Crisp Skillet
Ingredients
- 2 tbsp coconut oil, divided
- ¼ cup cashews
- ¼ cup almonds
- 4 pitted dates
- dash sea salt
- 2 tsp cinnamon, divided
- 1 tbsp chia seeds
- 1 tbsp flax seed meal
- 1 tsp coconut flour
- ¼ cup shredded coconut (unsweetened)
- 1 package frozen peaches (I used Trader Joe's)
- ½ package frozen blueberries (I used Trader Joe's)
- 1 pint Luna and Larry's Vanilla Island Coconut ice cream (or any ice cream of choice- I do dairy-free) - Ice cream is optional
Instructions
- Preheat oven to 400 degrees.
- For the topping, combine 1 tbsp of coconut oil, the nuts, dates, coconut flakes, chia seeds, flax meal, coconut flour, and 1 tsp of the cinnamon in a food processor and pulse until it reaches a granola-like consistency (just a few times). Set aside.
- Melt the remaining tbsp of coconut oil in a cast iron skillet (I love The Lodge brand) over medium-high heat. Add the peaches and blueberries and cinnamon.
- Stir until they begin to soften and bring them to a boil.
- Cook for approximately 10 minutes until heated through and the sauce begins to thicken.
- Add the topping over the peaches and blueberries, and put in the oven to bake for about 15-20 minutes. If you want the center a little less-mushy, bake for 10 mins and broil for 2.
- Remove and let it cool for about 5 mins, add ice cream, and enjoy!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
