Mini Paleo Peach Crisps
These mini paleo peach crisps are a perfect individual-sized treat! Made with fresh ripe peaches, organic maple syrup, and an almond flour crumble!
Equipment
- Ramekins or Staub Cocottes (4" diameter, 2" tall)
Ingredients
For Filling:
- 3½ fresh ripe peaches sliced
- 3 tbsp organic maple syrup
- 1½ tsp tapioca flour
- 1 tsp cinnamon
For Crumble Topping:
- 3/4 cup almond flour
- 2 tsp tapioca flour
- 1 tsp cinnamon
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1/4 cup ghee room temperature, substitute vegan butter or coconut oil if needed
Instructions
- Preheat the oven to 400 degrees F.
- Slice ripe peaches into small slices and add to a medium-sized mixing bowl. Add maple syrup, cinnamon, and tapioca flour. Mix until fully coated.
- Divide the peach mixture into 4 equal ramekins or cocottes to bake. Bake for 8 minutes and remove from oven.
- While the peaches bake, mix the crumble topping. Mix almond flour, tapioca flour, cinnamon, coconut sugar, and baking soda in a bowl. Once mixed, add the room temperature ghee and mix until all dry ingredients are incorporated and crumble forms (see photo above).
- Sprinkle the crumble topping over each mini peach cobbler ramekin and bake for 20 more minutes. The crumble should be golden brown and the filling will bubble.
- Optional: Add peach slices on top to garnish with 5-10 minutes left and bake for the remaining time.
- Serve with ice cream if you'd like! Mix the crumble into the filling for best results :)
Notes
For best results, mix crumble topping into filling when eating. Serve with ice cream if you'd like!
Store in the fridge and reheat in a warm oven.
Nutrition
Serving: 1cobblerCalories: 266kcalCarbohydrates: 26gProtein: 2gFat: 18g
Tried this recipe?Let us know how it was!