(Almond Flour!) Keto Peach 'N Blackberry Crisp

Keto peach and blackberry crisp baked in a skillet and served with two scoops of vanilla ice cream

(Almond Flour!) Keto Peach 'N Blackberry Crisp

This keto peach crisp exemplifies simplicity at its best: juicy peaches are paired up with bursting blackberries and an ultra buttery almond topping.

Course Breakfast, Dessert

Cuisine American, European

Keyword almond flour peach crisp, keto peach crisp, peach and blackberry crisp

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 377kcal

Ingredients

For the almond crisp topping

1/3 cup almond flour or meal!
1 tablespoon coconut flour or flaxseed meal
1-2 tablespoons sweetener to taste
pinch kosher salt
2 tablespoons unsalted butter ghee or coconut oil, cold and diced
2 tablespoons almonds roughly chopped

For the filling

1 peach sliced
1/2 cup blackberries or even strawberries!
2 tablespoons sweetener
1 tablespoon lemon juice
dash cinnamon
1 tablespoon unsalted butter

Serve it with

my (non churn!) vanilla ice cream

Instructions

Preheat oven to 350°F/180°C.
Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate chopped almonds and place in the freezer while you prepare the filling.
Mix together the peach, blackberries, sweetener, lemon juice and cinnamon in an oven proof dish (or skillet) and dot the tablespoon of butter throughout.
Top with crumble mixture and bake for 20-25 minutes, covering the crumble with foil after 10 minutes if you notice it begins to brown too quickly (depends on your oven if you need to cover it).
Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days. Serve with vanilla ice cream (non negotiable!) and enjoy :)

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