Mini Paleo Peach Crisps: Happy Peach Season! Is there anything better than fresh peaches?! Maybe fresh peaches made into mini peach crisps! These mini crisps are made with fresh peaches, pure maple syrup, and a paleo crumble.
ingredients to make mini paleo peach crisps:
- Fresh Ripe Peaches
- Organic Maple Syrup
- Tapioca Flour
- Almond Flour
- Coconut Sugar
- Ghee
- Cinnamon
- Baking Soda
what kind of peaches can I use to make these mini peach crisp?
While there are many different varieties of peaches to choose from, the only major recommendation I have for this recipe is choosing perfectly ripe peaches! I have tried this recipe with both overripe and underripe peaches, both are fine but a perfectly soft peach takes the flavor to the next level!
Frozen Peaches: You can use frozen peaches to make this cobbler! During peach season (June-September) I of course recommend using fresh, ripe peaches. Frozen peaches are a great option in the winter and they are more accessible. If you choose to use frozen peaches, thaw them first and soak out some of the extra liquid in a strainer or with paper towels first.
Freshly Ripe Peaches: Yes yes yes! The best option.
Underripe Peaches: They will work but will have much less flavor and the texture may be a bit hard, even when baked. Try waiting until they are fully ripe after a few days.
Overripe Peaches: Are your peaches super soft, bruised, and you wouldn’t eat them as is? Don’t worry, you can bake those. Just take note that when fruit sits too long, the sugars can start the fermenting process and they won’t taste quite as good- sometimes even giving off an ‘alcohol’ taste. For best results, I don’t recommend using overripe peaches in this recipe.
how to pick the perfect ripe peach?
When making these mini paleo peach crisps, you want to find perfectly ripe peaches. I recommend going to a farmer’s market and trying to get some fresh, local peaches. If you are getting your peaches at the grocery store, look for peaches from California or Georgia.
When choosing which peach to take home, you want them to peach slightly soft to the touch when you give it a gentle squeeze. If you squeeze and it’s too hard, it’s underripe and needs some more time to ripen. If you gently touch it but it seems bruised and unstable, it’s far too overripe. You want to look for that happy medium of firm but has a bit of give when you gently squeeze it.
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Mini Paleo Peach Crisps
Equipment
- Ramekins or Staub Cocottes (4" diameter, 2" tall)
Ingredients
For Filling:
- 3Β½ fresh ripe peaches sliced
- 3 tbsp organic maple syrup
- 1Β½ tsp tapioca flour
- 1 tsp cinnamon
For Crumble Topping:
- 3/4 cup almond flour
- 2 tsp tapioca flour
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1/4 cup ghee room temperature, substitute vegan butter or coconut oil if needed
Instructions
- Preheat the oven to 400 degrees F.
- Slice ripe peaches into small slices and add to a medium-sized mixing bowl. Add maple syrup, cinnamon, and tapioca flour. Mix until fully coated.
- Divide the peach mixture into 4 equal ramekins or cocottes to bake. Bake for 8 minutes and remove from oven.
- While the peaches bake, mix the crumble topping. Mix almond flour, tapioca flour, cinnamon, coconut sugar, and baking soda in a bowl. Once mixed, add the room temperature ghee and mix until all dry ingredients are incorporated and crumble forms (see photo above).
- Sprinkle the crumble topping over each mini peach cobbler ramekin and bake for 20 more minutes. The crumble should be golden brown and the filling will bubble.
- Optional: Add peach slices on top to garnish with 5-10 minutes left and bake for the remaining time.
- Serve with ice cream if you'd like! Mix the crumble into the filling for best results π