I know we’re towards the end of peach season, but I still thought it’d be appropriate to share this recipe. Partly because it was really good and I want to share it with the world… but also to give those of you with an abundance of peaches something simple and yummy to do with them.
Did you know? Peach cobbler and apple crumbles are some of my absolute favourite desserts.
Yup! I mean, chocolate will always be my number 1. But instead of being filled with junky ingredients and tons of refined sugars, peach cobbler highlights the sweet fruit that it’s based upon. And who doesn’t like peaches? While we all know fruit has natural sugar, it’s paired with fibre, vitamins and minerals giving you a much more nutritious and “well-rounded” dessert than the average cookie or cake.
The crumbled topping is also relatively healthy as well – go figure! It’s filled with oats, almond meal, nuts and seeds. This way, you fill up on fibre and healthy fats instead of hydrogenated and trans fats typically found in store-bought desserts. Add tasty, warming spices, like ginger and cinnamon, and your digestion will smile inside.
How can dessert get any better you ask? I don’t know that it can!
Well, unless it was drizzled with chocolate…. Hmm, idea? Maybe next time. Right now it’s time for me to stop babbling about dessert and share the recipe.
- 6 organic peaches, washed and chopped
- 1 cup gluten-free oats
- 1/3 cup almond meal
- 1/4 cup almonds, chopped
- 1/4 cup cashews, chopped
- 1/4 cup coconut oil
- 2 tbsp coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Set the oven at 350F.
- Mix chopped peaches with the maple syrup. Line the bottom of a 9"x9" glass baking dish with the peaches.
- Combine the rest of the ingredients. Top the peaches with the crumbled topping.
- Bake for about 25-30 minutes, or until the peach juice is bubbling and crumble-topping turns golden.
- If you don't have chopped nuts, quickly pulse the nuts in a food processor and add them to the topping.