• 6 peaches, cut into ½ inch slices
  • 4 tbsp melted coconut oil, divided
  • 1 ½ tsp cinnamon, divided
  • 8 tsp unsweetened, organic apple juice concentrate, divided
  • 1 tsp arrowroot starch
  • 1 tsp vanilla extract
  • ¾ cup pecans
  • ⅓ cup almond flour
  • ¼ cup unsweetened, shredded coconut
  • 2 tbsp ground flax
  1. Preheat the oven to 350°F.
  2. Place the peach slices in a large bowl and add 2 tablespoons of the melted coconut oil, 1 teaspoon of the cinnamon, 2 teaspoons of the apple juice concentrate, the arrowroot starch, and vanilla extract. Gently combine until the peaches are evenly coated. Pour the mixture into a 9-10 inch skillet or an 8×8 inch baking dish.
  3. Next, prepare the topping: Pulse the pecans in food processor for 10-20 seconds. Add the remaining 2 tablespoons of coconut oil, the remaining 1/2 teaspoon of cinnamon, the remaining 6 teaspoons of the apple juice concentrate, the shredded coconut, and ground flax. Pulse again until well blended.
  4. Pour the topping evenly over the peaches. Bake for 40 minutes, or until the topping is golden brown and crispy.