3 large, organic peaches, blanched or peeled with a knife 

1 cup blanched organic almond flour 

1/4 cup pastured butter

1/4 cup raw almonds or macadamia nuts, chopped

Unsweetened shredded coconut - for topping 

2 tbsp raw maple syrup 

2 pinches sea salt 

1/2 tsp. cinnamon

1 tbsp tapioca flour 


Pre-heat oven to 375. Slice peaches and lay in the bottom of small tart dishes to the brim. Mix all dry ingredients including nuts, then add in wet and mix together to form crumble. Layer on top and then sprinkle with desired amount of coconut. Bake for 20 minutes. If a darker top is desired, you may broil on low for 1-2 minutes for an extra toasty taste. Enjoy!