Paleo Recipes – Cavegirl Cuisine

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Bacon-Peach Crisp Cobbler

Bacon-Peach Crisp Cobbler

This Bacon-Peach Crisp Cobbler is a perfect combination of salty-sweet. Don’t knock bacon in a dessert until you try it…good stuff!!

You may also be interested in these Cavegirl Cuisine recipes:
Peachy Pork Tenderloin Medallions
Homemade Grain-Free Blackberry-Peach Crisp


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:
  • • 4 cups peeled, diced fresh peaches (about 5-6)
  • • 1/3 cup organic coconut palm sugar
  • • 2 teaspoons cinnamon
  • • 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

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!

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:
  • 4 cups peeled, diced fresh peaches (about 5-6)
  • 1/3 cup organic coconut palm sugar
  • 2 teaspoons cinnamon
  • 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

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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