Being that this blog is still called “Guilty Kitchen”, there is, and always will be, an undying need for guilt ridden foods. If there’s one thing people are always asking me for, it’s desserts. Summer time screams for desserts filled with plump and juicy berries or sweet stone fruit picked fresh from the tree. Lucky for me I live in the land of all of these glorious fruits. Just down the street from me is a mecca of blackberries. Not kidding. I picked eight pounds in less than an hour. I die.

Living a Paleo life has proven to be one of the best things I’ve ever done for my body. Not only do I feel better and look better every day, but the food I get to play with is out of this world delicious and it’s like having a whole new set of toys to play with. I have a whole new perspective on food and what I cook, so naturally my recipes are changing and evolving. I look forward the most to updating past recipes into Paleo goodies, I think there are a few that may not work, but for the most part, this blog is about to become almost all encompassing.

In the three years I’ve been a food blogger, I’ve experimented with vegan, vegetarian, low fat, low carb, high protein, raw and now Paleo. The boundaries seem limitless in what I can do and I love that I get to share that with you. If it weren’t for my loyal and vocal readers, followers and fans, I would never be able to continue this journey. So thank you for your continued encouragement. I truly appreciate it!

Recently Adrian and I began training with our neighbour (a level 1 CrossFit Trainer) and have steadily been improving our strength and power. I cannot tell you how awesome it is to deadlift huge barbells of weight and see the amazing things I can do with my somewhat broken body. When I had my spinal fusion surgery, I thought for sure I would never be normal, never be able to do the things “normal” people did. Well, I think I may have surpassed the level of what “normal” usually defines. I may be far from heroic, but I kind of feel like Super Woman sometimes, like I could take on the world.

You know what helps Super Woman take on the world? Dessert. Natch.

Although technically speaking, desserts are not strictly “Paleo”, all the ingredients in this dessert can be considered Paleo friendly, as well as gluten free, egg free and soy free. Eat up!

One year ago: Blueberry Topped Cottage Cheesecake

Two years ago: Heirloom Tomato Polenta Tart

Three years ago: Apple Butter

Paleo Fruit Crisp

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 Servings

Ingredients Method Notes

Ingredients

⅓ cup coconut flour + 2 tsp
1 cup walnut halves ground
¼ cup coconut palm sugar + 2 Tbsp
2 tsp vanilla extract divided
½ tsp cinnamon
¼ cup coconut oil
½ cup coconut chips toasted*
3 peaches washed and sliced
1 cup fresh blackberries
1 cup fresh blueberries
juice of one lemon
zest of half a lemon
2 tbsp ghee or clarified butter
½ tsp cinnamon

Method

Preheat the oven to 350°F.
In a medium sized bowl, mix flour with ground walnuts, coconut sugar, 1 tsp vanilla extract, cinnamon, coconut oil and coconut chips. Set aside.
In a large bowl, mix the fruit with the remaining sugar and vanilla. Pour in the lemon juice and zest and let the fruit sit for about half an hour.
Drain the fruit, reserving the liquid. Set the liquid in a pot and add the ghee. Set the pot on medium heat and allow the ghee to liquefy. Whisk in the 2 tsp of coconut flour and allow to simmer for five minutes. Mix the liquid back into the fruit.
Pour the fruit mixture into a small pie dish or a couple of small casserole dishes.
Top each dish with the crumble topping. Bake for 30-35 minutes. Remove from oven and cool before eating.