peach ginger crumbleSeptember may be here, but we can still enjoy the late-summer produce. There are still delicious peaches at the farmers’ market, so may as well enjoy the hell out of ’em. This dessert is stupid-easy, even for disaster bakers like myself. This sweet-spicy recipe happens to be paleo-friendly for any of you cave-folks playing along at home. Want more of a kick? I highly recommend a little bourbon cooked in with the peaches because bourbon & peaches together is all the things.


  •  1 peach, sliced
  • ½ tbsp coconut flour
  • 1 tbsp oats (or almond flour if preferred)
  • ¼ tsp cinnamon
  • dash of sea salt
  • ½ tsp fresh ginger, grated or ¼ tsp ground
  • ½-1 tsp coconut oil, melted
  • 1 tsp honey (or other sweetener of choice)


  1. Preheat oven to 400 degrees F.
  2. Arrange peach slices in a ramekin or oven-safe bowl.
  3. In a small bowl or cup, combine coconut flour, oats, cinnamon, and sea salt.
  4. Melt ginger, coconut oil, and honey in the microwave and add to dry ingredients to form a crumble.
  5. Spread crumble over peach slices and bake 10-12 minutes or until crumble begins to brown.
  6. Allow to cool and top with whipped cream, vanilla ice cream, or coconut cream as desired. Also recommended: a drizzle of caramel sauce.

What’s your favorite dessert? 


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