While my tastebuds have definitely adapted since converting to a paleo lifestyle, I still like treats and still love making them! Shortly after Justin and I met, my sweet tooth became very apparent, and I’ll never forget Justin telling me that he didn’t really like sweets. I probably told him we might not work out because of it. I’m sure I was mostly kidding, but seriously, some things are just fundamental (totally kidding). Regardless, I had a sneaky suspicion he’d come around. 

And now, Justin is the one asking what’s for dessert or if I have any new recipes to try out. It’s pretty funny actually. He’s even gone so far as to suggest some ideas, like this one! He really wanted peach cobbler, and I hadn’t had peaches in I don’t even know how long. I typically stick to berries for fruit and an occasional banana, apple (honey crisp are my favorite) or watermelon when it is in season because I just really love them. Anyway, we have an abundance of blueberries right now and they are my favorite, so I figured peaches and blueberries would be a tasty pairing, and a good compromise. Well, no compromise necessary because this turned out to be quite wonderful! This peach berry cobbler is a no-bake version, and it was a hit at a recent family gathering. Catch this one while peaches are in season. Fresh fruit and veggies are always best when they’re local and in season.

Peach cobbler 2

Peach cobbler 1

Peach cobbler 3

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For the crust:

  • 1-1/2 cups raw nuts, (I used 1 cup of almonds and 1/2 cup of walnuts. Pecans would be good.)
  • 10-12 dates, - pitted
  • 1 tbsp honey
  • pinch of salt

For the peach berry layer:

  • 4 peaches, - peeled and diced into chunks, ours were medium sized
  • 1 cup fresh blueberries

For the crumble topping:

  • 1/2 cup raw almonds
  • 1/4 cup raw walnuts or pecans
  • 1-2 tbsp coconut sugar or maple sugar, (granulated honey would be great too)
  • 1 tsp cinnamon
  • 2 tbsp grassfed butter or ghee, (or coconut oil for dairy free)
  • pinch of salt


  • For the crust: Line a small baking pan (7x11 or 9x9) with parchment paper.
  • Add the nuts to your food processor and pulse until they are roughly chopped.
  • Add the pitted dates and honey to your food processor, and pulse until the mixture is a little sticky.
  • Remove from food processor and press down into your parchment lined baking pan.
  • For the peach berry layer: Peel and dice the peaches so they are in small chunks.
  • Place the peaches and blueberries in a small saucepan over medium heat.
  • Heat them until the peaches and blueberries breakdown and become soft and saucy.
  • Turn the heat off and let them sit while you make the crumble topping.
  • For the crumble topping: Pulse the nuts in your food processor until they are roughly chopped.
  • Remove the nuts from the food processor and place them in a small mixing bowl.
  • Add the coconut sugar, cinnamon, butter and a pinch of salt.
  • Mix with a fork so a crumble forms.
  • To put it all together: Layer the peach berry mixture on top of the crust.
  • Sprinkle the crumble topping on top.
  • Cover and place in the fridge until you serve.
  • Store in the fridge for about 5 days.

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