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A close-up of a baked fruit crumble in a black dish, topped with sliced almonds and oats, with a serving spoon scooping out the peach filling. A blue and white striped cloth is underneath the dish.
Penny Kovacs

Peach Crumble

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Big, juicy, sweet peaches shine in this Peach Crumble! It's Paleo and refined sugar free and super easy to prepare. The buttery, crunchy topping and fresh fruit filling is a true summertime treat.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 people
Course: Brunch, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 whole Peaches large, pitted and sliced thin
  • 1/2 whole Lemon juiced
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon ground
  • 1/4 cup Peach Jam I like St. Dalfour
  • 2 Tbsp Arrowroot Powder
  • Crumble:
  • 3/4 cup Almond Flour
  • 1/4 cup Maple Sugar
  • 1/4 cup Ghee cubed, I like Fourth and Heart, stick butter for this recipe.
  • 1/4 cup Almonds slivers, extra for topping if desired.
  • 1 tsp Cinnamon ground
  • 1/2 tsp Salt
  • 1 pinch Nutmeg optional

Method
 

  1. Preheat oven to 350˚
  2. In a large bowl, combine sliced peaches, lemon juice, vanilla, 1 tsp cinnamon, peach jam, and arrowroot flour and mix well.
  3. Pour into 9 X 13 baking dish and press down with spatula.
  4. In a bowl combine almond flour, maple sugar, almonds, ghee, 1 tsp cinnamon, salt, and mix till crumbly.
  5. Pour over filling.
  6. Bake 25-30 minutes till top is golden and peaches are fork tender.
  7. Sprinkle extra almonds on top in last 5 minutes and sprinkle with nutmeg.
  8. Enjoy!

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