Pecan peach crumble
sweet seasonal peaches are the key to this yummy warm dessert & of coarse lots of crumbles on top
Cook Time 35 minutes
Servings 6 people
Ingredients
- 6 each peaches, large scrubbed, pitted and cut into slices
- 1 tsp cinnamon ground
- 1/2 tsp cardamom ground
- pinch salt
- 1/3 cup coconut sugar
- 1 Tbsp lemon juice
- 2 tsp. arrowroot powder
Crumble topping
- 1-1/2 cups gluten free flour
- 1/2 cup pecans, coarsely ground
- 1 tsp. cinnamon, ground
- 1/4 cup coconut sugar
- 3/4 cup maple syrup
- 1 Tbsp bourbon vanilla extract
- 1/2 cup butter flavored coconut oil, melted and cooled slightly
Instructions
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In a medium sized mixing bowl add peaches, cinnamon, cardamom, salt, coconut sugar, lemon juice and arrowroot powder, stir to combine
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Pile peach mixture into a 9" glass pie dish or other oven proof dish, spread out to cover bottom of dish.
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In a seperate bowl whisk together maple syrup, bourbon vanill extract and melted coconut oil. Pour mixture into dry ingredients and stir to combine. Sprinkle crumble top evenly over top of peaches in baking dish.
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Bake in preheated 375 degree oven for 35-45 minutes until fruit is bubbly and topping is lightly browned.
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Serve warm as is or with a scoop of your favorite frozen topping