Bacon-Peach Crisp Cobbler

Bacon-Peach Crisp Cobbler.jpg

Ingredients

Crisp Portion:

  • 3 strips thick bacon or 4 strips regular bacon (nitrate-free), diced
  • 3/4 cups chopped pecans
  • 2 tablespoons pure maple syrup or raw honey
  • 1/3 cup unsalted¬†sunflower seeds

Peach Filling:

Crust:

  • 3 large eggs
  • 1/2 ripe banana
  • 1/8 cup coconut flour
  • 1/8 cup creamy almond butter
  • 2 Medjool dates, pitted and finely chopped
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger


Ingredients

Directions

  1. In a medium skillet, crisp bacon. Transfer cooked bacon to paper-towel lined plate. Drain grease from skillet. Add back cooked bacon in addition to pecans, maple syrup, and sunflower seeds. Cook on medium for about 3-4 minutes to coat and caramelize nuts and seeds. Set aside.
  2. Preheat oven to 350 degrees.
  3. In a pan, heat peaches, coconut palm sugar, and cinnamon until sugar is dissolved and everything is well-mixed. Set aside.
  4. Blend crust ingredients. Set aside.
  5. In a greased 9-inch tart pan or springform pan, scatter crisp mixture first. Next, spoon in the peach mixture. Last, pour in the crust mixture evenly over the pan.
  6. Place the pan on a baking sheet. Bake for 40 minutes. Remove from the heat and let rest for 30 minutes. Flip over onto a serving plate and remove pan.
  7. For optional topping: Whisk 1/4 cup of organic heavy whipping cream with 1 tablespoon of coconut palm sugar. Pipe on the cobbler or add to each slice.
  8. Enjoy!

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Comments

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3 Comments

  1. Pingback: 5 Divine Gluten-Free Peach Cobblers | Paleo Grubs

  2. This didn't set up very well. Looked appealing but tasted great. Not sure what went wrong.

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