A summertime treat that's grain and refined sugar free.
5 cups sliced peaches
juice of 1/2 of a lemon
1 tbsp. arrowroot or tapioca starch
1/2 tsp. vanilla extract
1 tsp. cinnamon
1 cup pecans or walnuts
1/2 cup almond flour
2 tbsp. honey or maple syrup
2 tbsp. coconut oil or ghee
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
Preheat oven to 350 degrees.
Lightly oil a 9X9' pan with coconut oil.
Slice peaches into a large bowl.
Add arrowroot starch, lemon juice,vanilla and cinnamon to bowl.
Pour into 9X9" baking pan.
Add nuts, almond flour, honey or maple syrup, coconut oil or ghee, cinnamon, nutmeg and salt to the bowl of a food processor.
Pulse until contents are combined and the texture of crumbs.
Sprinkle topping over peaches.
Bake for 40 minutes, until topping is golden brown.
Serve warm and top with coconut whipped cream or non-dairy ice cream.