Summer fruit is the perfect choice for crumbles and cobblers alike. With the fruit in its prime, we didn’t need much sweetener to bring this peach cobbler to perfection, just whole, cleanse-approved ingredients. Try swapping out the fruit with a new seasonal pick each time you make it, and it’s sure to be a regular in your dessert (or breakfast) rotation year-round.
Peaches are the type of fruit that already taste like dessert on their own – perfectly sweet, juicy, and soft during summer months. By baking them with a small amount of coconut palm sugar (which won’t spike your blood sugar like traditional sweeteners), we’ve amplified the fruit’s natural flavor. In addition to being tasty, peaches have a long list of benefits – so much so that China uses the peach as a symbol of immortality and longevity!
Peaches are a dense source of vitamin A and C, as well as beta-carotene. These micronutrients all act as defenders against inflammation. We’ve purposely kept the skin on for this recipe, which is rich in these nutrients as well as other antioxidants. These antioxidants fight free radicals throughout the body, which left alone can cause chronic illness, pain, and sluggishness.
Potassium is another important mineral found in peaches. Potassium is important for fluid regulation, metabolic functioning, as well as nerve signaling throughout the body. Deficiencies in potassium can cause issues with muscle function and specifically can affect the functioning of the heart.
The antioxidants zeaxanthin and lutein, both found in peaches, can help heal skin damaged by UV rays, and also protect against future damage. The effect of peaches on the skin is why so many cosmetic companies use peach extract in skin products.
The crumble topping in this recipe will have you thinking you’re cheating on your cleanse. It’s so simple but bakes into a flaky texture which stands up beautifully against the soft, juicy fruit. Quinoa, almond flour, and raw nuts all add healthy, plant-based protein to this dish which will keep you satiated longer (as opposed to the sugar crash you might experience from traditional cobbler). The quinoa makes this dessert a healthy breakfast option as well!
You’ll also get added fiber from the topping, helping keep your digestion on track and bloating at bay. For added satiation, we recommend trying the coconut whipped topping. It adds the perfect creamy contrast to the salty and sweet flavors of the crumble. It also adds good-for-you fats which help your brain register fullness and give sustained energy.
Ingredients:
Filling:
4 cups peaches
6 ounces blueberries
1 tablespoon lemon juice
2 tablespoons arrowroot or cornstarch (use arrowroot if cleansing)
3 tablespoons coconut palm sugar
Crumble:
1/2 cup cooked quinoa
1/2 cup raw nuts, chopped (we used pecans and walnuts)
1/2 cup almond flour
2 tablespoons coconut palm sugar
3 tablespoons coconut oil or ghee, melted
Generous pinch of salt
Cinnamon to taste
Topping:
1 can coconut cream, stored in the fridge overnight
1/2 teaspoon vanilla
Directions:
Preheat oven to 350. Cut the peaches into large, bite-sized chunks. Rinse blueberries. Slice lemon in half and juice (save the remainder for use in another recipe).
In a medium bowl toss all filling ingredient together. Spread out into a greased cast iron skillet or non-stick pan.
Mix crumble ingredients together and crumble over top of filling.
Bake crumble for 30-35 minutes. Topping should be golden brown and fruit bubbling.
While the peach cobbler bakes, make whipped topping. Remove can from the fridge. Scoop the solid portion from the top and place in a small bowl. Add vanilla and beat on low until creamy and smooth. Top crumble with the whip when you’re ready to serve.
Recipe and photography by Kaitlyn Noble
If you like this recipe, you might also like Clean Granola Recipe for Healthy Breakfast and Beyond
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