I’ve been trying to come up with creative ways to use the stovetop this summer–nothing too big of an endeavor, or it’s just as bad as using the oven–to try to offset all of the raw treats and salads that tend to fill up the hotter months for me. I’ve also been trying to cook with fruit more, especially peaches, pineapples, and pears (why are there so many P fruits?) which I don’t like and tend to ignore….
And as it turns out, you can make a pretty banging Peach Pear Crisp using just the stovetop! You start with the topping, because the best part of any crisp, regardless of the fruit, is the topping. Once that’s all nice and crispy, you add in the fruit and cook it until it’s all soft and syrupy, just like when you use the oven to bake it. Then, you just place your crisp topping back over everything, top with some vegan ice cream or coconut whipped cream, et voila! The perfect no bake Paleo dessert. Oh, and it’s low carb (just the carbs from the fruit) and naturally sweetened! This Paleo Peach Pear Crisp is hitting all of the marks today. It might even make me a fruit fan!
Just kidding. I’m only here for the crisp topping.
Since our “summer” is infinite here, I’ll definitely be recreating this crisp with other fruits soon–specifically blueberries, and then apples once they’re in season. You can also mess with the topping and add any of your other favorite nuts or seeds to it. I see a version with pecans in my near future!
A few tips on making this Paleo Peach Pear Crisp:
- Make sure your peaches and ripe! Maybe everyone is way smarter than me, but I would need to be reminded of that…
- Leftovers aren’t really your friend with stuff like this. They taste wonderful, but the topping loses it’s crisp factor after the first day.
Alright friends, stay cool and enjoy!
Stovetop Peach Pear Crisp (Paleo and Vegan)
- 3/4 cup nuts of choice I used cashews
- 1 cup coconut flakes
- 3 tbsp coconut flour
- 2 tbsp coconut oil
- 1 tbsp maple syrup omit to make sugar free
- 2 peaches pitted and cubed
- 1 red pear sliced and chopped
- 1/4 cup water
- 1 tbsp lemon juice
- Coconut cream or ice cream for serving
Mix together all topping ingredients in a bowl with a fork until a crumbly mixture forms.
Grease an 8 inch skillet and place over medium heat. Add topping mixture to the skillet and cook, stirring occasionally, for 7-8 minutes, or until crispy and browned. Remove from skillet and set aside. Wipe out the bottom of the skillet, and then regrease and return to medium heat.
Place filling ingredients in the skillet. Bring the mixture to a boil and then reduce to a simmer, stirring occasionally, until a syrup mixture forms and the fruit is soft, about 10 minutes.
Remove from heat and spread the prepared topping over the fruit. Top with coconut cream or ice cream and enjoy!
Did you make this recipe?
Don’t forget to tag @moriah.brooke #ellefaiteats!