I love a good crumble and over the years have reverted to simple crust-less pies that hit the spot without a lot of time in the kitchen 😀
The ingredients in this pie are nutritious, delicious and will not leave you feeling tired and bloated after!
This recipe doesn't contain gluten, dairy or eggs which can feed pathogens and viruses in the body and contribute to a host of health issues, including digestive problems, thyroid disorders, fatigue and more.
(gluten-free, dairy-free, refined sugar-free, egg free, vegan, vegetarian)
6 peaches (or enough to fill 9 inch baking dish)
1 tbsp tapioca starch
1 tbsp + 1/2C coconut sugar
1 tsp vanilla extract
Lemon juice (up to 1/2 tsp)
1C all-purpose gluten-free flour
1C rolled oats
1 tsp+ cinnamon
Pinch sea salt
1/3C coconut oil
1/4C walnuts (optional)
1/4C shredded coconut (optional)
Step 1 - Slices up peaches, mix in tapioca starch, 1 tbsp of coconut sugar, vanilla extract and a squeeze of lemon juice
Step 2 - For the crumble I mixed 1/2C coconut sugar, all-purpose gluten-free flour, rolled oats, cinnamon, pinch of sea salt with melted coconut oil (to make it crumbly use a large fork to work the coconut oil in and/or use clean hands 😁)
Step 3 - Optional - add chopped walnuts and shredded coconut to crumbly mixture
Step 4 - Top peach mixture with crumble, sprinkle with a bit of additional cinnamon on top - bake at 375F for about 25 mins or until slightly golden on top
I'd love to see your delicious creations - please tag me on Instagram @annsirenkonutrition
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Note: Gluten, dairy and eggs are the top pathogen feeding foods as shared by Anthony Williams, Medical Medium