Ingredients

The following ingredients have 9 Servings
  • 6 cups (840g) sliced peaches (fresh or frozen/thawed)
  • 1/4 cup (35g) coconut sugar
  • 1/2 cup (60g) arrowroot starch*
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup (240g) full fat coconut milk**
  • 1 cup (70g) shredded coconut
  • 1/2 cup (80g) nuts/seeds of choice
  • 1/4 cup (60g) nut/seed butter of choice
  • 2 tbsp (40g) maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)

Instruction

  • Preheat the oven to 350F.
  • In a large bowl, combine the peaches, coconut sugar, arrowroot starch, vanilla, and lemon juice. Mix to evenly coat.
  • Stir in the coconut milk.
  • Pour into a 9×9″ square baking dish.
  • In a blender of food processor grind the coconut and nuts/seeds.
  • Add the nut/seed butter, maple syrup, salt, and cinnamon. Process to form a sticky crumble.
  • Crumble on top of the peaches covering completely.
  • Bake for 40-50 minutes. Check and rotate halfway through if it is browning unevenly. It will be golden brown on top and the center no longer jiggly when done.
  • Cool completely or even chill overnight before serving.
  • Spoon into bowls and serve with vanilla ice cream. Enjoy!