Peach Almond Crisp

My day is not peachy. In fact, my day is the pits.

The only response is to share a recipe with you in the hopes it will make your day a little sweeter.

This recipe for Peach Almond Crisp is from my cookbook Well Fed: Paleo Recipes For People Who Love To Eat, and it was the winner of the Paleo Magazine award for Best Treat Recipe in 2012. Plus, it’s super yummy. Enjoy!


Peach Almond Crisp

Serves 4-6 | Prep 15 min | Cook 40 min | Not Whole30 compliant

Warm, tender fruit nestled under a blanket of cinnamon-scented, crumbly topping is the very definition of summer desserts. In each bite of sun-kissed peaches, you can taste the warm rains, and dirt, and languid afternoons. Happily, this recipe works equally well with frozen fruit, so even in the depth of winter, you can recreate golden days so tasty, you will need a spoon. (NOTE: This recipe is not approved for Whole30-ing, but it’s a great way to celebrate after.)

  • 1 pound peaches (2-3 medium), cut into 1/2-inch dice (about 4 cups)

  • 1/2 teaspoon lemon zest

  • 1/2 tablespoon lemon juice

  • 1/3 cup almond flour or almond meal

  • 4 dried dates, pitted

  • 1/4 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon salt

  • 1 tablespoon coconut oil, chilled until solid, then diced

  • 1/4 cup sliced almonds


Preheat oven to 350F.


In a medium bowl, mix the peaches, lemon zest, and lemon juice with a wooden spoon. Allow to rest at room temperature while you prepare the topping.


Place the almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined. Sprinkle the chilled coconut oil chunks over the nuts. Pulse about 10 times, then process on high for 5-10 seconds, until there are no lumps. Pour the topping into a bowl and use a fork to mix in the 1/4 cup sliced almonds.


For an 8-inch square pan: Pour the fruit into the pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the almond topping over the fruit and lightly press it into the fruit with the back of the spoon. For individual ramekins: Place 4 ramekins on a baking sheet covered with parchment paper. Spoon generous 1/2 cup servings into individual ramekins, pressing the fruit into the ramekin with your hands. Press about 2 tablespoons of topping onto each ramekin.


Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake 5-10 minutes more, until browned. Serve while warm. Bonus points if you drizzle with chilled coconut milk.

You Know How You Could Do That?

Here are some other fruit and nut combinations that are just as, um, peachy as the peaches.

  • 1/2 pound peaches + 1 pound pitted cherries + sliced almonds

  • 1 pound pears + sliced almonds or chopped walnuts

  • 1 pound apples + chopped pecans

  • 2 pints raspberries/blackberries/blueberries + sliced almonds

  • 2 mangoes + chopped macadamias

  • 2 pints strawberries + chopped pecans

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  • Catlady says:

    Sorry to hear that things are not going well for you. You make so many things well for your many readers.

  • Barb says:

    I made this peach crisp today and added a cup of blueberries — Yum Yum. Thanks for sharing this!

  • Cathy M says:

    I made your Chocolate Chili for dinner camping this weekend, and served it to family members who are not dino-chowers. HUGE hit! (no surprise, of course). With your help, I may soon have a couple of converts on my hands. Maybe that will perk your day up a little…

  • Stacy says:

    If I make this with apples do they have to be peeled?

  • Denise Thompson says:

    Hi Melissa ~ just had to let you know that I made the Moroccan meatballs, cauliflower pilaff and peach almond crisp for friends who came over for dinner. Absolutely delicious!! Can’t wait to try more recipes from your book and looking forward to Well Fed 2

  • michele b. says:

    One of my favorites, with peaches or apples (unpeeled, because I’m sassy like that!) So glad to see it on the website, so that I can refer to it on my phone…and share the live via pinterest… 🙂

  • Calix says:

    This looks delicious! I am unable to eat coconut, though. Do you have any suggestions for a substitute?

    • Mel says:

      You can replace the chilled coconut oil with chilled ghee (grass-fed, clarified butter). You just need a fat that’s solid at room temp, like butter, lard, or tarrow.

  • Randi says:

    made this, loved it, yum. Will definitely make again (who knows, maybe next time I will even SHARE it, hard as that may be.) 🙂 I have your book, Well Fed, but find I am having trouble reading some of the recipes. Visually looks nice, but hard to read with directions in very small print and colored backgrounds. So tried to print off your website a few of them, but unable to find way to set up to simply print the recipe. Suggestions? thanks!

  • trishdish says:

    Made this tonight with 3 Crispin apples, it was amazing. This will be a regular dessert in our house!

  • Rachel says:

    Can you use fresh instead of dried dates and if so, does the number of them need to change?

    • Mel says:

      Fresh dates have a very different texture and sugar content than dried, so I’m not sure that they will work. You can sub dried figs instead, or if you aren’t concerned about sugar, you could substitute honey 1-2 tablespoons honey for the dates.

  • Dana Zia says:

    WOW! Just made this and it is wonderful! I did sub butter for the coconut oil but other than that made it much like you have written. Thanks for the delicious recipe. Looking forward to trying it with other fruits too!

  • Janice says:

    Hi! I’m just starting some planning for a Whole30 diet and was wondering why this recipe isn’t Whole30 compliant. In any case, I love crisps, so this will be added to my repertoire for sure – THANKS!

  • Dana Zia says:

    I love love love this recipe. I have tried all sorts of paleo crisp recipes and this is by far the best! We live in the NW part of the country so I’m adding blackberries to it as well. Oh and I replace the coconut oil with ghee. So good! Thank you!

  • brett says:

    Are there other nuts in the recipe? It only calls for 1/4 c you say to stir in after pulsing the other ingredients. Thanks!