Paleo Peach Crumble Recipes

PALEO PEACH CRUMBLE (GF)

Paleo Peach Crumble (GF) image

Provided by Dominique | Perchance to Cook

Time 35m

Number Of Ingredients 8

Ingredients

5 cups diced peaches ((peeled) (this was 3 large peaches for me))
2 Tbs honey
1 Tbs lemon juice
2 cups almond flour
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbs melted coconut oil
1/2 cup maple syrup

Steps:

Preheat the oven to 375 degrees.
Grease an 8x8 inch square pan. (I used a glass pan because it heats the fruit up faster)
Place the peeled and diced peaches on the bottom of the pan. Top the peaches with 2 Tbs of honey and 1 Tbs of lemon juice. Mix the peaches around with a spoon so that the the honey and lemon becomes evenly mixed into the peaches.
In a separate bowl, mix the almond flour, cinnamon, and nutmeg together with a fork and set aside.
In another separate bowl, mix the melted coconut oil and maple syrup together with a fork until well mixed.
Pour the coconut oil/maple syrup mixture on top of the almond flour mixture and mix with a fork until clumps form and there are no real "dry" areas of the mixture left.
Evenly pour the almond flour mixture on top of the fruit in the pan. Using a fork, distribute the almond flour topping across the peaches, forming a "crumble" texture.
Bake for 30 minutes or until the crust is crisp and the edges are lightly golden.
Eat warm or cold.
Enjoy :)

PALEO PEACH CRUMBLE

Paleo Peach Crumble image

I am loving all of the peaches this season! I can't stop eating them but today I am going to do some baking and make a paleo peach crumble. This is how I created this amazing paleo dessert!

Provided by Cindy Anschutz Barbieri

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 13

Ingredients

2 teaspoons coconut oil, melted, or as needed
8 fresh peaches
¼ cup coconut sugar
2 teaspoons arrowroot powder
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 cup almond flour
½ cup chopped pecans
½ cup unsweetened shredded coconut
¼ cup coconut sugar
1 teaspoon sea salt
1 teaspoon ground cinnamon
¼ cup unsalted butter, chilled and cut into small cubes

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with coconut oil.
Fill a large pot a third of the way with water; bring to a boil. Remove from heat. Slice each peach in half, keeping pit intact. Place peach halves in the boiling water to soften, about 10 minutes. Take out of the water and let cool until easily handled, about 10 minutes.
Combine 1/4 cup coconut sugar, arrowroot powder, cinnamon, and nutmeg in a small bowl and mix with a fork.
Mix almond flour, pecans, coconut, 1/4 cup coconut sugar, sea salt, and cinnamon together in a large bowl. Rub in cold butter using your fingers until topping mixture is crumbly, about 2 minutes.
Remove pit from peach halves; peel and slice flesh. Arrange slices in the baking dish. Sprinkle coconut sugar mixture on top. Scatter topping mixture evenly over the peaches.
Bake in the preheated oven until topping is golden and juices are bubbly, 35 to 40 minutes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 26.2 g, Cholesterol 15.3 mg, Fat 23.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 9 g, Sodium 230.8 mg, Sugar 20.6 g

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