Blueberry Peach Crisp with Vanilla Ice Cream

I recently found some amazing looking peaches at one of my favorite health food stores, The Marketplace at The Joplin Greenhouse. They are local Arkansas peaches and I don’t think I’ve ever seen a more perfect peach. I knew I was going to have to make a pie, cobbler, or something similar. If you are like me, you hate turning the oven on during the hot summer days. Well, the day I made this it was 95+ with a heat index well over 100…. in Kansas. I decided to give this a shot in slow cooker. Results – no hot kitchen, full bellies and satisfied taste buds! Don’t forget the ice cream! It’s easy AND when it starts to melt over the warm crisp, angels sing. Makes about 10 servings

Blueberry Peach Crisp SC

8 peaches, peeled and thinly sliced
2 cups blueberries
1 tsp ground ginger
1/4 cup honey
2 tsp cinnamon
1 1/2 cup almond flour
1/4 cup arrowroot starch
3 Tbsp coconut flour
1/2 tsp salt
1/4 cup honey or coconut sugar
1/3 cup palm shortening, ghee, coconut oil, melted
Vanilla Ice Cream
1 can coconut milk, full-fat (or about 2 cups)
1 cup almond milk, unsweetened
1 tsp vanilla
1/2 cup whole cane sugar
Fresh vanilla bean, if desired

  • Grease a slow cooker with coconut oil or ghee (butter, etc). Add in peaches, berries, ginger, honey and cinnamon; toss until combined.
  • In a small bowl, combine flour, arrowroot starch, coconut flour, salt, honey or coconut sugar and palm shortening. Stir with a fork until blended and crumbly.
  • Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.


For ice cream: whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions. I use this ice cream maker and LOVE it. It makes this ice cream in about 20 minutes. You just have to freeze the bowl, turn it on and let it go!

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