Check out this fantastic recipe by Diana Keuilian
Servings: 6
INGREDIENTS:
For the Fruit
- 8 peaches
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- ¼ cup coconut palm sugar
- 2 Tablespoons coconut flour
- 1 cup fresh blueberries
For the Cobbler Crumble
- 1 cup pecans
- ⅓ cup coconut palm sugar
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¼ cup coconut oil, cold
DIRECTIONS:
- Preheat the oven to 350 degrees F.
- Lightly grease a casserole pan, or 6 individual ovenproof ramekins with coconut oil.
- Bring a large pot of water to boil. Add the peaches, whole, for 1 minute. Remove and pat dry.
- Once cooled, remove the skin, pit and cut into large chunks. Place the pieces of peach into a large bowl.
- Add the lemon zest, lemon juice, coconut palm sugar and coconut flour to the bowl of peaches and mix well.
- Add the blueberries and gently mix until well combined.
- Spread the fruit mixture into the bottom of the casserole pan or the individual ramekins.
- Place the pecans in a large, dry, skillet over medium heat. Toast, stirring often, until lightly golden.
- Remove the pecans from the skillet and place in a food processor. Grind into coarse flour. Add the coconut palm sugar, salt, cinnamon and coconut oil and pulse into crumbles.
- Sprinkle the cobbler crumbles evenly over the top of the fruit.
- Bake for 30-40 minutes, until the fruit is bubbly and the crust is golden.
- Serve with a scoop of Vanilla Ice Cream. Enjoy!
Your friend & coach,
Brien
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