This comforting paleo peach crisp is grain-free and gluten-free. Any fruit can be used instead of peaches, and coconut ice cream, double cream or regular yoghurt can be served alongside.
For the crisp/crumble topping
Preheat the oven to 175 C / 370 F.
Mix peaches with coconut sugar, arrowroot, vanilla, lemon zest and lemon juice. Transfer to a baking dish.
Add the crumble ingredients, except for honey and ghee, to a food processor with an S-blade on. Process into crumbly texture, then add the wet the honey and ghee and process again quickly until mixed and slightly sticky.
Place the baking dish with the peaches in the oven for 10 minutes. Then remove and spread the crumble mixture evenly over the top. Place the dish back in the oven for 20-25 minute, until the top is golden brown and crispy.
Cool slightly before serving. Mix together yoghurt with fresh basil and vanilla and serve on the side.
Calories: 363kcal | Carbohydrates: 37g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 39mg | Potassium: 258mg | Fiber: 6g | Sugar: 20g | Vitamin A: 416IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 2mg
Keywords: Dessert, Basil, Sweets, Peach, Cobbler, healthy baking