This recipe was developed for a cooking demo at Cycle Hub Cafe in Motor City for Dinnertime and it’s one I am proud of. Quick, cheap (at the right time of year), easy, and healthy…and at least one of my kids liked it.
1 can coconut cream, refrigerated to thicken cream, set aside
7 cups peaches, sliced (about 10 peaches)
2 limes, zested and juiced (set aside zest)
1 tbsp. Arrowroot, mixed with the juice of two limes
2-4 tbsps. Honey, Maple Syrup, or Coconut Syrup (optional)
1/4 cup Coconut Oil +extra for greasing
1 cup Almond Flour
2 tsps. Vanilla Extract or scrapings from one pod
1/2 cup Shredded Unsweetened Coconut (desiccated coconut in Dubai)
1/4 cup Pistachios, chopped
1 Lime, juiced
Honey (optional), if desired
Preheat oven to 190 degrees C/375 F
1)Slice peaches and set aside in a bowl.
2)Zest and juice the limes.
3)Whisk arrowroot and lime juice from 1 1/2 limes together.
4)Add honey and whisk again.
5)Pour over peach mixture.
6)Grease a baking pan with coconut oil, and pour mixture in the pan.
7)Mix oil, almond flour, vanilla, shredded coconut and pistachios in a bowl.
8)Top peaches with crumble mixture and place in the oven to bake for 40 minutes.
While it’s baking:
Juice the third lime and whisk the lime juice, zest and honey (optional) into the
the coconut cream.
Top peach cobbler with coconut cream. What I love about this dessert is you could change the fruits and nut combos for infinite possibilities.