Paleo Peach Cobbler
Ingredients
Filling
- 5-6 peaches cut into 1/4 inch slices
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 lemon, squeezed
- 3 tbsp arrowroot starch
- 1/2 tsp cinnamon
Crumble
- 1/4 cup pumpkin seeds
- 1/3 cup walnuts
- 1/3 cup pecans
- 1/3 cup almond flour
- 3 tbsp ground flaxseed
- 2-3 tbsp coconut flakes (optional)
- 1/4 cup coconut oil, melted
- 2 tbsp arrowroot starch
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- pinch sea salt
Instructions
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Preheat the oven to 350 degrees F.
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Prepare an 8 or 9-inch cast iron skillet or baking dish by coating with a thin layer of coconut oil.
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Mix all filling ingredients together in a large bowl, then pour mixture into skillet, spreading out evenly.
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Using a food processor, prepare the crumble. Pulse the pumpkin seeds, walnuts, and pecans to break down into smaller pieces. *You can also do this step by hand, roughly chopping all nuts and seeds, leaving a finer texture.
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Add remaining ingredients and pulse several more times until you get a crumbly texture.
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Sprinkle the crumble over the top of the peaches in the skillet.
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Put in the oven and bake until the filling is bubbling, about 40-45 minutes.
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Let cool for 5 minutes and serve with vanilla ice cream or eat plain. Enjoy! 🙂
If you were to use blackberries instead of peaches, how many cups would you use?
Probably around 5-6 cups!
I have an intolerance to walnuts pecans and pumpkin seeds. Can you offer any suggestions as to what I could use in place of that? Maybe almonds or could I use rolled oats?
Hi Rachael! This looks amazing. Going to make for Thanksgiving. Can I make this a few days ahead and can it sit out on the counter?
I’d say leaving out for 1 day would be fine! 🙂