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Paleo Peach Cobbler

Peach season is something truly special in California. This year, we’re making this recipe, how about you? 

What you need: 

Ingredients for the filling:

8 Peaches, peeled & pitted

1/4 cup Granulated Coconut Sugar

1/4 tsp Ground Cinnamon

1/8 tsp Ground Nutmeg

2 tsp Arrowroot Starch

For the topping:

1 cup Almond Flour

1/4 cup Granulated Coconut Sugar

1/2 cup Unsweetened Shredded Coconut

1/2 cup Cashews, chopped

1/2 tsp Sea Salt

1/2 tsp Cinnamon

4 Tbsp Coconut oil, softened

How to make it: 

• Start by preheating the oven to 425°F.

• Slice the peach quarters into thin slices, then cut those in half to make smaller pieces again.

• Place all filling ingredients together in a large bowl. Stir to combine.

• Pour the peaches into a 13×9 dish. 

• Bake these in the preheated oven for 10 minutes.

• Reduce oven heat to 375F.

• When the peaches are cooking, combine all of the topping ingredients with a fork except the coconut oil. 

• Add the coconut oil into the topping mixture and mix in more, pressing the mixture down and around to evenly incorporate the coconut oil. It should look like coarse crumbs but they shouldn’t really stick together.

• Sprinkle the topping onto the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned.

• Let it cool before you dig in. It’ll be worth the wait!

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