Paleo Peach Crisp With Basil Coconut Yoghurt

🧂 Ingredients

• 4 medium peaches

  sliced into thin wedges
• 1 tablespoon coconut sugar

  or honey
• 1 tablespoon arrowroot flour

  or starch
• 1 tablespoon vanilla extract

  or essence
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 2 tablespoons coconut flour
• 3 tablespoons tapioca starch

  or cassava flour/starch
• 2 tablespoons desiccated coconut
• 1/2 cup nuts

  of choice – I used hazelnuts and pecans
• 2 tablespoons coconut sugar
• 1 teaspoon cinnamon
• 1 tablespoon honey
• 2 tablespoons ghee

  or coconut oil
• 1 cup coconut yogurt
• 1 teaspoon vanilla extract

  or essence
• 5 basil leaves

  finely chopped

Instructions

• 1 Preheat the oven to 175 C / 370 F.
• 2 Mix peaches with coconut sugar, arrowroot, vanilla, lemon zest and lemon juice.
  Transfer to a baking dish.
• 3 Add the crumble ingredients, except for honey and ghee, to a food processor with
  an S-blade on. Process into crumbly texture, then add the wet the honey and ghee
  and process again quickly until mixed and slightly sticky.
• 4 Place the baking dish with the peaches in the oven for 10 minutes. Then remove
  and spread the crumble mixture evenly over the top. Place the dish back in the
  oven for 20-25 minute, until the top is golden brown and crispy.
• 5 Cool slightly before serving. Mix together yoghurt with fresh basil and vanilla
  and serve on the side.

Nutrition Info