Paleo recipe for the perfect peach pie, served in mini mason jars!
Course Dessert
Keyword healthy, paleo
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Servings 6mini pies
Calories 299kcal
Ingredients
Crumb Topping
3tbspgrass-fed buttercut into 1" cubes
1/2cupraw almonds
1/2cupunsweetened coconut flakes
1/4cupblanched almond flour
1tbsppure maple syrup
1tspcinnamon
1/2tspnutmeg
1pinchsea salt
Peach Pie Filling
8peachespeeled and cubed
1tsp cinnamon
1/2tspnutmeg
2tbspcoconut sugar
1-2tsptapioca flourdepending on how juicy your fruit is
1tspfresh lemon juice
1tspfresh lemon zest
Instructions
Preheat oven to 375 degrees.
Peel and pit the peaches. Cut into 1" cubes and place in large bowl. Add sugar, lemon zest and juice and spices. Stir well to combine. Let sit while you make the crumb topping.
To the bowl of a food processor, add almonds and pulse to chop lightly. Add the remianing ingredients and pulse to create a pebble consistency.
To the bowl of the fruit, add 1 to 2 teaspoons of tapioca flour to adborb any excess liquid.
Place the mason jars on a baking sheet. Fill each jar to the top with the peach mixture. Top with crumb topping.
Bake at 375 for 20-25 minutes until juices are bubbling and the topping is golden brown.