Blueberry Peach Cobbler Crisp


I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!


Blueberry Peach Cobbler Crisp:

 Serves 10, Prep time: 15 min, Cook time: 45 min


  • 6 peaches, sliced
  • 3 cups blueberries
  • 1 Tbsp. lemon juice
  • 1 Tbsp. vanilla
  • 2 1/2 cups almond flour
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened coconut flakes
  • 1 Tbsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup organic grade B maple syrup


  1. Preheat oven to 375 degrees
  2. Toss the fruit with the lemon juice and vanilla
  3. Put fruit mixture in a 9x12 casserole dish
  4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup
  5. Mix until well combined and then crumble topping over the fruit  (I used my hands)
  6. Bake for 45 until fruit is bubbly and the top is golden brown