Ingredients
 
  • 6 fresh and ripe peaches
  • 4 tbsp coconut oil, melted, divided
  • 1 ½ tsp cinnamon, divided
  • 8 tsp unsweetened, organic apple juice concentrate
  • 1 tsp arrowroot starch
  • 1 tsp vanilla extract
  • ¾ c pecans
  • ⅓ c almond flour
  • ¼ c unsweetened, shredded coconut
  • 2 tbsp ground flax
Instructions
 
  1. Preheat oven to 350°F.
  2. Wash and slice peaches into ½ inch slices.
  3. Place in large bowl and add 2 tbsp. melted coconut oil, 1 tsp. cinnamon, 2 tsp. unsweetened, organic apple juice concentrate, arrowroot starch, and vanilla extract to make the filling.
  4. Gently combine all ingredients until peach slices are evenly coated.
  5. Pour filling mixture into 9-10 inch skillet or 8×8 baking dish.
  6. Prepare crust by pulsing pecans in food processor for 10-20 seconds.
  7. Add the remaining 2 tbsp. coconut oil, 1/2 tsp. cinnamon, 3-6 tsp. unsweetened, organic apple juice concentrate, unsweetened shredded coconut, and ground flax then pulse again until well blended.
  8. Pour crust over the top of the filling, distributing evenly.
  9. Bake for 40 minutes until topping is golden brown and crispy.
  10. Enjoy!