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paleo peach pies in mason jars

Paleo Peach Pie in Mason Jars

Paleo recipe for the perfect peach pie, served in mini mason jars!
Course Dessert
Keyword healthy, paleo
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 mini pies
Calories 299kcal


Crumb Topping

  • 3 tbsp grass-fed butter cut into 1" cubes
  • 1/2 cup raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup blanched almond flour
  • 1 tbsp pure maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 pinch sea salt

Peach Pie Filling

  • 8 peaches peeled and cubed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp coconut sugar
  • 1-2 tsp tapioca flour depending on how juicy your fruit is
  • 1 tsp fresh lemon juice
  • 1 tsp fresh lemon zest


  • Preheat oven to 375 degrees.
  • Peel and pit the peaches. Cut into 1" cubes and place in large bowl. Add sugar, lemon zest and juice and spices. Stir well to combine. Let sit while you make the crumb topping.
  • To the bowl of a food processor, add almonds and pulse to chop lightly. Add the remianing ingredients and pulse to create a pebble consistency.
  • To the bowl of the fruit, add 1 to 2 teaspoons of tapioca flour to adborb any excess liquid.
  • Place the mason jars on a baking sheet. Fill each jar to the top with the peach mixture. Top with crumb topping.
  • Bake at 375 for 20-25 minutes until juices are bubbling and the topping is golden brown.


Serving: 1g | Calories: 299kcal | Carbohydrates: 31g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 510mg | Fiber: 7g | Sugar: 23g | Vitamin A: 829IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 1mg