Ingredients
- 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
Instructions
- Preheat the oven to 350°F.
- 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.
- 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.
- Pour the topping evenly over the peaches. Bake for 40 minutes, or until the topping is golden brown and crispy.