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  • Writer's picturebee.kelly

Peach Raspberry Cobbler

I have been all about the crumble lately! Not only are they so simple to make, but they're healthier than you'd think, as long as you're not adding a bunch of sugar. With the summer months closing in, I wanted to celebrate my favorite late summer fruit, the peach! If you've been to Colorado then you know that nothing beats a Palisade Peach, & boy do they make a juicy crumble. I add my favorite early summer fruit, the raspberry, with a twist of autumn adding pumpkin seeds & nutmeg. It's time to bid farewell to summer & welcome in the fall breeze.



  • 2 peaches, sliced

  • 6 oz. raspberries

  • half a squeezed lemon

  • 2 tsp arrowroot starch

  • 1 tsp vanilla extract

  • dash nutmeg & sea salt


  • 1/2 cup gluten free rolled oats

  • 3/4 cup toasted coconut chips

  • 1/4 cup arrowroot starch

  • 2 tbsp pumpkin seeds

  • 1/2 tsp vanilla extract

  • 1/2 cup melted ghee, butter, or coconut oil

  • 1 tbsp maple syrup

  • dash nutmeg & sea salt

The Process

  • preheat oven to 350 degrees Fahrenheit

  • mix the following ingredients to make your filling: peaches, raspberries, 1 tsp vanilla, lemon juice, 2 tsp arrowroot starch

  • mix in a dash of nutmeg & sea salt

  • place the filling ingredients in a ceramic dish or pie tin - butter the dish to grease beforehand

  • mix the following ingredients to make your topping: pumpkin seeds, rolled oats, toasted coconut chips, maple syrup, 1/2 tsp vanilla, 1/2 cup melted ghee, 1/4 cup arrowroot starch

  • add a dash of nutmeg & sea salt, & then place the mixed topping on top of the filling in the pie tin

  • place your crumble in the oven for 30-40 minutes

  • let cool for 5 minutes & enjoy!

P.S. This dessert tastes fabulous with a scoop of vanilla ice cream or whipped cream on top!

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