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Paleo Peach Cobbler

Prep Time 15 minutes
Cook Time 40 minutes
Author Rachael DeVaux

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

  • Preheat the oven to 350 degrees F.
  • Prepare an 8 or 9-inch cast iron skillet or baking dish by coating with a thin layer of coconut oil.
  • Mix all filling ingredients together in a large bowl, then pour mixture into skillet, spreading out evenly.
  • 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.
  • Add remaining ingredients and pulse several more times until you get a crumbly texture.
  • Sprinkle the crumble over the top of the peaches in the skillet.
  • Put in the oven and bake until the filling is bubbling, about 40-45 minutes.
  • Let cool for 5 minutes and serve with vanilla ice cream or eat plain. Enjoy! :)