I know I often claim that I don't bake, but baking fruit with a crumbly-type of topping seems totally approachable for me. I figure it's hard to mess this up, since baked fruit of nearly every kind is simply delicious.
I had three bags of frozen peaches stock-piled from when I recently had a cold, since peaches are loaded with vitamin c, so I had the idea to whip this up, and I was thrilled with the results.
If you've enjoyed my Fresh Blueberry Crumble from Practical Paleo, this is a great dessert for you. The biggest difference in these recipes is that this one is nut-free! I used finely shredded coconut and a small amount of starch flour for the topping this time. I intended to use coconut flour, but I was all out, and I really love how this turned out.
As many of you know, I'm allergic to nuts – all except peanuts, technically a legume, seem to either give me acne or an oral allergy reaction, go figure! I can't eat almonds or many other popular nuts that are used in Paleo-friendly, grain-free recipes.
The topping to this cobbler is softer if you eat it warm, but if you let it cool or chill it in the refrigerator and then serve it at room temperature, it's more solid and holds together even more like a traditional cobbler would with a biscuit topping. I highly recommend making this the night before, then refrigerating it to enjoy the next day, but I know that's a tough thing to do!
You can easily swap out any other fruit you like in this recipe. Cherries also work really well – I tried it the next day and added a pic below of it – apples, or blueberries with a hint of lemon.
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup (optional, depending on how sweet/ripe your fruit is
- 2 teaspoons arrowroot or tapioca starch
- 1/4 teaspoon cinnamon
- 6 peaches, peeled and sliced (I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
- 1 cup finely shredded coconut (I used Tropical Traditions brand) – if yours is coarse, simply pulse it in a food processor until it's finely shredded
- 1/4 cup arrowroot or tapioca starch
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1/2 cup ghee, brown butter, or butter (I used brown butter from Tin Star Foods) – for AIP use coconut oil
- 2 tablespoons sweetener of choice (maple syrup, granulated organic coconut, cane, or maple sugar)
Preheat the oven to 350°F.
In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.
In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, and salt together until well combined. Mix in the ghee/butter and sweetener until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″ will work). Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.
Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.
If you're using frozen peaches or other fruit, defrost it before getting started. It can be very cold, but you don't want it to be frozen.
I also made a cherry variation following the exact same recipe, except I used more fruit this time, a total of 40 ounces (4 bags of frozen organic cherries from Whole Foods).