This was one of those improv-a-recipe-with-a-few-ingredients deals.  It worked so well when I decided to make dessert for my friend Hannah's family after they'd let me stay with them last weekend.  I made it again a few days later for my bible study's end-of-semester dinner and it was another hit!

It wasn't intended to have two variations, but I was being indecisive when at the store and knew I just wanted to make something with in-season fruits.  The strawberries and peaches both looked good, so I said ¿Por qué no las dos? ;)

It's a good thing I did, too - it turns out Hannah has an allergy to strawberries and someone at bible study did as well!  Funny how that works out.

This just goes to show you that this stuff shouldn't be over-thought.  I think sometimes we forget how simple ingredients (kinda like how the paleo diet is supposed to be) can be so delicious without any work.  This was literally my way of wanting to buy as little as possible while still making something delicious and meaningful.  It definitely achieved that and has gotten many stamps of approval, so I hope it gets yours!

Berry Peachy Crunch

Prep time: 10 minutes   Cook time: 20 minutes   Total time: 30 minutes

Yield: 8-10 servings



  1. Preheat oven to 350ºF.  
  2. Slice strawberries and dice peaches.  Grease one 9"x11" baking dish (or two 8"x8" dishes) with coconut oil and spread the fruit pieces evenly on the bottom.  You can either mix the fruits or do half strawberries, half peaches - whatever you prefer!
  3. Sprinkle sea salt over the fruit slices in the pan.
  4. Crumble walnuts on top of the fruit.
  5. Drizzle honey over the walnuts and place in the oven.  Bake for 20 minutes.  Remove from the oven and serve warm!  This works great with a scoop of Maple Vanilla Ice Cream on top. :)

1 16-oz container of organic strawberries

3 large organic white peaches

1 cup walnut pieces

1/4 cup local honey (sub maple syrup for strict vegan)

1 tsp sea salt

Coconut oil (to grease baking dish)