There’s nothing like fresh peaches to sweeten up the end of summer. At The Paleo Diet®, we count the days until fresh, ripe peaches show up at our local farmers markets. There’s a huge taste difference between peaches that have been sitting in cold storage waiting to be ripened, and just-picked fresh fruit.
When peaches are in season, we recommend baking them up in a peach cobbler or crumble! Ripe peaches only last a day or two, so it’s best to eat or cook them as soon as possible to retain their freshness. In this recipe, peach slices are tossed in fragrant vanilla and coconut, then topped with a naturally sweet and nutty crust.
Start by making the filling: slice up your peaches and toss them in a combination of melted coconut oil, cinnamon, organic apple juice concentrate, arrowroot starch, and vanilla extract. Mix gently, until the peaches are evenly coated. Keep the ingredients out on the counter, as we’ll use many of the same ones for the topping!
Next, start the topping by pulsing pecans in a food processor until crumbly. Add more of the coconut oil, cinnamon and apple juice concentrate, then add almond flour, shredded coconut and ground flax. Pulse again until just combined.
Pour the peaches into an oven-safe skillet or baking dish, and top with the pecan crust. Bake at 350°F for 40 minutes, or until the topping is golden brown and crispy and the peaches are bubbling. Let your peach cobbler cool a bit before serving. Enjoy it while it’s warm!
For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.
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- Recipe by: Lorrie Cordain
- Serves: 6
- Meal: Dessert
- Serves: 6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
6 peaches, cut into ½ inch slices
4 tbsp melted coconut oil, divided
1 1/2 tsp cinnamon, divided
8 tsp unsweetened, organic apple juice concentrate, divided
1 tsp arrowroot starch
1 tsp vanilla extract
3/4 cups pecans
1/3 cups almond flour
1/4 cups unsweetened, shredded coconut
2 tbsp ground flax
Directions
Preheat the oven to 350°F.
Place the peach slices in a large bowl and add 2 tablespoons of the melted coconut oil, 1 teaspoon of the cinnamon, 2 teaspoons of the apple juice concentrate, the arrowroot starch, and vanilla extract. Gently combine until the peaches are evenly coated. Pour the mixture into a 9-10 inch skillet or an 8×8 inch baking dish.
Next, prepare the topping: Pulse the pecans in food processor for 10-20 seconds. Add the remaining 2 tablespoons of coconut oil, the remaining 1/2 teaspoon of cinnamon, the remaining 6 teaspoons of the apple juice concentrate, the shredded coconut, and ground flax. Pulse again until well blended.
Pour the topping evenly over the peaches. Bake for 40 minutes, or until the topping is golden brown and crispy.
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