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! ๐
what I used to make this recipe
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! ๐
Could I be super lazy and use a paleo granola with basically the same ingredients for the crumble?
I’ve made this so many times and it’s always soooooo good. The crumble is next level!! And it works with any fruit. This time I did peaches + blueberries ๐