Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp soft coconut oil
  • 1/4 tsp salt
  • 2 tbsp pure maple syrup
  • 1/2 tsp cinnamon
  • 4-5 large ripe peaches

Instructions

  1. Pre-heat oven to 350F.
  2. Add the almond flour, coconut flour, shredded coconut, salt, cinnamon, coconut oil and maple syrup to a medium-sized bowl.
  3. Blend mixture using a pastry cutter until all ingredients have blended together and looks like course sand.
  4. Reserve 1/4 cup on the mixture.
  5. Pour the remaining mixture into a 10″ tart pan (with a removable bottom) and press onto the bottom and as far up the sides as you can get.
  6. Bake crust for 15-20 minutes or until golden.
  7. While crust is baking, wash and slice peaches into 1/2″ slices.
  8. When crust is finished, let cool for about 10 minutes.
  9. When crust has cooled, arrange peach slices however you’d like on top of the crust.
  10. Sprinkle reserved crust mixture on top of the tart.
  11. Place back into oven and bake for 30 minutes or until crumble is golden.
  12. Remove from oven and let cool before slicing.
  13. Serve with coconut whip or ice cream.

Recipe Notes

  • Your crumble is going to look a lot darker than mine does in the pictures. It will look just like your crust when it’s done baking.
  • This tart is best served the same day it’s made. So eat up 
  • Calorie count is based on the tart being divided into 10 slices.

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