Paleo Peach Crisp Recipe in the Instant Pot
This fresh peach crisp recipe is a delicious gluten free treat, and is so simple to make since it is made in the Instant Pot.
I wasn’t sure if should title this a peach crisp recipe, or a peach cobbler recipe. If you are curious, like I was, what the difference is, well here you go:
- Crisp : baked fruit topped with a mixture of some combination of flour, nuts, cereal (especially oatmeal), butter, and sugar. The topping ranges in texture from streusel to granola, and generally completely covers the fruit. Also sometimes called a crumble. A crisp can also be called a crumble.
- Cobbler : baked fruit topped with a batter or biscuit crust.
So, if you bake fruit and top it with a crumbly mixture, it is a crisp or a crumble. If you bake fruit and top it with lumpy, or “cobbley” biscuits or batter, it is a cobbler. 😀
Whatever you want to call this- stuffed paleo peaches, fresh peach pie, paleo peach crumble, it is super delicious, and so incredibly simple (and fast!) to make in the Instant Pot
You may think that as much as I fan-girl over my Instant Pot, that it would be my number one pick for kitchen gadgets. Well you would be WRONG. My absolute number one, you MUST have this in your kitchen is the humble grapefruit spoon. This little spoon has been the perfect tool time and time again- and we very rarely even eat grapefruit! 😀 Digging peach pits out while leaving the whole fruit in tact is no problemo when you use a grapefruit spoon! Here is the exact one I use:
- 4 firm peaches
- 1/4 cup cassava flour
- 1/4 cup coconut sugar
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger -or more if you like it zippier 😀
- 1 teaspoon vanilla salt
- 1 tablespoon vanilla
- 1 cup filtered water
- 1/4 pecans for garnish
If you avoid grains / follow a gluten-free diet like we do, you absolutely have to try cassava flour. Typically, gluten free flours don’t have the best reputation as traditional flour replacements. Rightfully so, as most gluten free flours just aren’t quite the right consistency- especially when baking. I’m new to cassava flour- but it has been a baking game-changer! We love tapioca flour for thickening soups and sauces, but where tapioca flour is much too thin for baking- cassava flour is perfect!
Cassava flour is simply ground up cassava root- a tuberous root vegetable. Cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. It is (in my honest opinion) THE best replacement I have used for traditional wheat flour. This brand is so amazing, and is easily found on Amazon here:
- Slice the tops of the peaches off. Using your grapefruit spoon- carefully “scoop” around and remove the pit from the center of the pit. You should leave most of the peach intact.
- Mix flour, sugar, butter, cinnamon, ginger and vanilla salt together. Use a fork to break up the butter. Mix until the mixture resembles a sort of crumbly texture.
- Spoon the mixture into the center of your peaches.
- Add 1 cup of water and 1 tablespoon of vanilla to the Instant Pot. Place the trivet in the Instant Pot, and carefully arrange your peaches on the trivet so that they are standing up.
- Place the lid on the Instant Pot, making sure the valve is set to “seal”.
- Set the timer for Manual – High – 3 minutes. When time is up, use the quick release method to release the steam.
- Using oven mitts, carefully remove the trivet or steam basket from the Instant Pot. Allow peaches to cool.
- Serve warm with pecan pieces and vanilla salt to garnish.
This gluten free peach crisp recipe would be perfect paired with full fat greek yogurt or coconut cream, and cooks quick enough for a quick treat or paleo breakfast on the run.
This amazing recipe is based on this recipe from Recipes to Nourish!