Peach Crumble Cups (AIP, Paleo, Low Sugar, Vegan option)


If you live anywhere near Colorado then you know that Palisades peaches are so. freaking. delicious and that peach season is to die for around here! The peaches are so juicy and flavorful that it’s unbelievable at times.

If you haven’t picked up on it already, I love a good crisp or crumble, so of course I had to make a peach version. I thought it would be fun to make individual crumbles by using half a peach with it’s own topping. I hope you enjoy these as much as I do!


Peach Crumble Cups

Makes 10


5 peaches, cut in half and pitted

1 tsp. arrowroot starch

1 tbs. honey (melted if not runny)- use maple syrup for vegan

1 tsp. cinnamon

1/2 cup cassava flour

1/4 cup coconut flour

1/4 cup tiger nut flour

1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)

1/4 tsp. salt

1/4 cup cold coconut oil

1/4 cup cold water

2 tbs. maple syrup


Preheat oven to 425 F.

Gently mix the peach halves, arrowroot flour, cinnamon, and honey in a large bowl so the peaches are covered with the other ingredients. Place each peach half in one cupcake hole of a cupcake pan.

Whisk the cassava, coconut, tiger nut flour, salt, and baking powder in a bowl until well combined. Cut in the cold coconut oil using a knife or pastry cutter until just combined. Add the water and maple syrup and mix until combined. The dough will be wet.

Using your hands, sprinkle the crumble dough over each peach in the cupcake pan and gently press down.

Bake for about 22-25 minutes, until crust is golden brown and peaches are bubbling. Let cool for at least 10 minutes before serving. Store in the fridge for up to 5 days.

I love serving these with some fresh coconut cream on top or drizzled with coconut milk!


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