There’s nothing like fresh peaches to sweeten up the end of summer! At The Paleo Diet®, we count the days until this incredible treat begins showing up at our local farmer’s markets and grocery stores. The taste difference between peaches that have been sitting in cold storage waiting to be ripened and the just-picked ripe and ready fruits makes the waiting and anticipation well worth it. Once fresh peaches arrive, it’s important to eat them within a day or two. Our team loves to top off our dinner menu with this delectable treat. The best part is that it’s fast and easy to prepare, so no long hours sweating away in the kitchen.
For the Filling:
- 6 fresh and ripe peaches
- 2 tablespoon coconut oil, melted
- 1 teaspoon cinnamon
- 2 teaspoons unsweetened, organic apple juice concentrate
- 1 teaspoon arrowroot starch
- 1 teaspoon vanilla extract
For the Crust:
- ¾ cup pecans
- 2 tablespoons coconut oil, melted
- 1/3 cup almond flour
- ½ teaspoon cinnamon
- 1-2 tablespoons unsweetened, organic apple juice concentrate
- ¼ cup unsweetened, shredded coconut
- 2 tablespoons ground flax
Preheat oven to 350 degrees F.
Wash and slice peaches into ½ inch slices. Place in large bowl and add remaining filling ingredients. Gently combine all ingredients until peach slices are evenly coated. Pour filling mixture into 9-10 inch skillet or 8×8 baking dish.
Prepare crust by pulsing pecans in food processor for 10-20 seconds. Add remaining crust ingredients and pulse again until well blended. Pour crust over the top of the filling, distributing evenly.
Bake for 40 minutes until topping is golden brown and crispy. Enjoy!