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So, I had 3 peaches sitting on my counter for a week becoming more and more fragrant and no idea what to do with them. Digging through my pantry I found some macadamia nuts and wondered how a peach blueberry crisp would turn out using macadamia nuts as the topping. After fiddling about in the kitchen, I cane up with this Paleo Peach Blueberry Crisp .

The topping stays nice and crunchy and peaches and blueberries combine for a sweet treat.

Yield: 6 Paleo Peach Blueberry Crisp Prep Time: 10 minutes Cook Time: 55 minutes Total Time: 1 hour 5 minutes Print Ingredients 1 cup of blueberries

3 medium peaches, peeled and sliced

1/4 teaspoon Sea Salt

1/4 teaspoon ground cinnamon power

1/2 teaspoon pure vanilla extract

1/8 teaspoon Cardamon

1/4 teaspoon powdered ginger

1/4 cup coconut oil, or butter, melted

2 Tablespoons honey

1 Tablespoon Coconut Flour

1 cup salted and roasted macadamia nuts Instructions First, place your macadamia nuts in food processor and pulse until you get a small rough crumble, this took me roughly 2 minutes. You don't want a nut butter so watch it. In a mixing bowl add your peaches, blueberries, all the spices, coconut flour and the melted butter/coconut oil and honey. Stir until well combined and pour into an 8" round pan. Spoon the macadamia nut crumble evenly over the peaches and blueberries. Put in your oven and bake at 350 for 50 - 55 minutes. Top with cream and enjoy!

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