Don’t want to turn on your oven? Make this easy no bake Paleo Peach Berry Crumble for dessert, or even breakfast! This recipe is paleo and egg free
Several days ago I made my Nectarine Chia Jam and quickly decided it was good enough to eat with a spoon (yum!). It is like a fruit pudding (like a flummery) thick and delicious…then I started thinking of all the wonderful things I could make with it. Pie filling!
I made up some crumb for a pie crust but didn’t make enough, so I sprinkled it on top to make a Peach-Berry Ice Box Crumble instead. Voila! No magic here, just improv. I LOVE the crumb topping on this – I could eat that with a spoon, too! Oh, wait… I did : )
Because this is fruit-based and has no added sugars, you can add this to your breakfast recipe box, too!
No Bake Paleo Peach Berry Crumble (Egg Free)
- Cut up the peaches into chunks (with skin on) and place in a blender or food processor.
- Blend or process the peaches until they are pureed and smooth. You will have about 1-3/4 to 2 cups puree.
- If you want the filling to be sweeter, you can add some Stevia or other sweetener to your taste.
- Place peach puree in a large bowl and stir in the whole chia seeds.
- Refrigerate puree until the chia seeds have softened and the puree has thickened, at least 1 hour.
- Once thickened, stir in the blueberries and raspberries and spread into a dish. Keep chilled while you prepare the crumb topping.
- For the crumb topping, grind the chia seeds in a spice or nut grinder and place in a small bowl with the coconut.
- Coarsely grind the gluten-free oats and add to bowl.
- Add in the cinnamon and salt and mix well.
- In a small bowl or cup, heat the honey and coconut oil together in the microwave for about 20-30 seconds until the coconut oil is melted. Stir in the vanilla.
- Pour the honey/oil mixture into the dry ingredients and stir with a fork until mixed well and it looks crumbly.
- Sprinkle the crumb on top of the peach-berry filling. Serve immediately or make ahead and keep chilled until ready to serve. You can also serve this at room temperature, too.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist