Gluten Free Slow Cooker Blueberry Peach Crisp
with Vanilla Coconut Milk Ice Cream
photo by recipe author


Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

  • 8 peaches, peeled and thinly sliced
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1/4 cup raw honey


Vanilla Ice Cream:

  • 2 cups coconut milk**
  • 1 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup whole cane sugar
  • fresh vanilla bean, if desired


Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.


In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix 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.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!