Cast Iron Skillet Peach Crisp

Serves: 8


  • 7 medium ripe peaches cut into ¼ inch thick slices
  • 1 ½ cup chopped pecans
  • ½ cup coconut palm sugar
  • ¼ cup organic cane sugar
  • 3 Tablespoons melted Garden of Life Coconut Oil
  • 3 Tablespoons lemon juice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt


  • 1 cup gluten free flour
  • ¾ cup coconut palm sugar
  • ½ cup Garden of Life Coconut Oil
  • 1 tsp sea salt


  1. Grease cast Iron skillet with coconut oil.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine filling ingredients then place in cast iron skillet.
  4. Next, combine topping ingredients (it’s easiest to mix these ingredients with your hands) and place on top of filling, then place in oven and bake for 40 minutes.
  5. Serve warm.
  6. Option: Serve with a scoop of non-dairy vanilla ice cream.
  7. Store left overs in refrigerator for up to 4 days.


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