Get together’s, crunchy leaves, windows open, cool breeze. It’s Fall!! Time for fruit crumbles, crisps, cobblers?! Ugh, I dunno! Is there a difference? They all have some sort of fruit and a yummy topping and this one is no different. So you pick!
In my opinion, fruit CCC (crumble, crisp, cobbler) is the absolute perfect way to end a family dinner, especially in the fall! Now that fall is in the air and beautiful juicy peaches and apples are everywhere, I thought I had better get it together and have a good recipe on hand that meets my criteria because I just know I will be making it more than once.
Most CCC recipes are indeed delicious, but loaded with sugar and white flour. Well thank me now because this loveliness makes the cut. It’s as tasty as any CCC you have had and only 2 tbs of maple syrup in the whole recipe! You’re welcome! 🙂
- 8 peaches, RIPE, peeled and cut into slices
- 1 1/4 cup almond flour
- 1 Tbs arrowroot flour for thickening
- 1/8 tsp sea salt
- 2 Tbs grass fed butter or coconut oil (I used 1 of each)
- 2 Tbs maple syrup
- 1/2 tsp vanilla
- 1 tsp cinnamon
- sprinkle of nutmeg
- optional additions to add to crumb topping- handful of unsweetened shredded coconut, and/or nuts of your choice like slivered almonds etc.
If you really want easy you could use frozen peaches but just be sure they are thawed. No judgement here! It IS fall though, and fresh peaches and apples are everywhere so it’s a no brainer for this gal!
You are going to want to peel them so here is a good way to get the skin off. Just make an X cut at the bottom then drop them in boiling water for about 30 seconds. Remove with a slotted spoon to a bowl of ice water. They cool almost immediately and the skin will peel off easily. This only works well with ripe peaches.
Slice up the peaches and put them in a bowl. Sprinkle in the arrowroot flour, maple syrup, cinnamon and nutmeg. Pour into a baking dish lined with coconut oil. The arrowroot flour is good for thickening and also gives the peaches a nice sheen, and makes them look and taste super creamy and yummy!
In a separate bowl combine almond flour and salt, then add in butter, maple syrup, vanilla, and cinnamon, then any optional ingredients you want. I added some unsweetened shredded coconut. You will end up with a crumby, chunky sort of mixture, which is what you want. Sprinkle it over the fruit and bake at 350 for 35 to 45 min.
This recipe was inspired by a bunch of Paleo recipes I had been looking at and tweaked and this is what I came up with. I was so happy with how it turned out and I think you will be too! Next time I am thinking apples and a handful of blueberries would not only taste delicious, but would look really nice too. How about serving this warm with a side of coconut ice cream or plain greek yogurt?! OH YA!
I confess. I ate the last morsel of this for breakfast the following day and I didn’t feel one bit guilty! 🙂 Enjoy this yummy fall treat and don’t forget to share how yours turned out!