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I made these last night and could not even wait a day to post them – THAT’S how good these things are! They are a mouthful to say and a delightful mouthful to eat! The key to this recipe is getting fresh fruit. I got the peaches from the Peach Truck at the 12 South Farmer’s Market, which is held on Tuesdays 3:30-6:30pm through October. I also got the blackberries there as well. Really, you can add any kind of fruit you want. I found the original recipe on Paleo Grubs but added a few little twists of my own. If you’re looking for a reason to go to the Farmer’s Market – HERE IT IS!!!!!! I’m posting the original recipe made for a serving size of 2. I quadrupled it and put them in individual cupcake tins with the wrappers. I would use 2 of those for 1 serving. Having 1 “cupcake cobbler” is just not enough!
INGREDIENTS:
- 1 small peach, cored and sliced
- blackberries (optional)
- 1 tbsp coconut oil, melted
- 1/4 cup almond flour/coconut flour (I used a combo of both)
- 2 tbsp almond butter (or other nut butter)
- 1/2 tbsp honey
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4-1/2 cup chopped pecans or walnuts
- pinch of salt
- pinch of coconut sugar
Directions:
- Preheat oven to 350.
- Combine peaches and coconut oil until peaches are well coated.
- Pour mixture into a creme brûlée dish, baking pan, or cupcake tins (with inserts) and spread evenly on bottom and sprinkle with a little cinnamon and coconut sugar if desired.
- Combine flour, nut butter, honey, vanilla, cinnamon, and salt in a small bowl until a crumble forms (add more almond flour if needed to reach this consistency). I also added a little coconut sugar to this as well and chopped walnuts (or pecans would be GREAT too!) Someone also mentioned adding Trader Joe’s coconut almonds – ummm. Yes.
- Sprinkle evenly over top of peaches.
- Place dish on a baking sheet and bake for 10 minutes, or until the crumble becomes golden brown. Dust with cinnamon and sugar if desired.
- I bet this would be delicious with some coconut milk ice cream. Just saying.
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