PB Cheesecake Peach Crumble

009What do you do when someone gives you a load of peaches? Well you feature a week’s worth of peach recipes of course! Let’s begin with a crumble. I took a recipes which called for oats and decided to swap them for chopped almonds and coconut. While we’re at it let’s put an almond butter cheesecake bottom since you have the ingredients and since we’re making this is in celebration of an anniversary (note this part is optional, feel free to cut it out and just make a Peach Crumble). Why not, it could be an interesting combination.

PB Cheesecake Peach Crumble

  • 1/3 cup almond butter
  • 4 oz. cream cheese (ideally I would love to either make my own or buy it from a grass-fed farmer)
  • 1/8 cup raw honey
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil
  • 1 cup chopped almonds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 4 sliced peaches
  • 3 tbsp lemon juice
  • 1 tbsp cinnamon
  • 1/4 cup honey

Let’s Make it Happen: Start with the crumble. Toss peaches with lemon juice and a little cinnamon. Combine the topping by mixing the coconut oil, almond flour, honey, cinnamon, coconut and chopped almonds. Spread the Peaches in the bottom of a pie pan. Top with the crumble. Bake at 375 for 30 minutes or until the top is  golden crispy color. Meanwhile mix the bottom. Whip almond butter, cream cheese, honey, and coconut milk. Spread evenly into the bottom of a pie pan. Refrigerate. Let the crumble cool slightly before transferring it over to the cheesecake. Thoroughly enjoy!

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