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Ghee Peach Crumble

Tuck into a warm bowl of this gluten free ghee peach crumble recipe to bring on autumn in full effect. Peaches, lemon, and cranberry are layered beneath a crumbly layer of almonds, spices, and our Organic Grass Fed Cow Milk Ghee. We love it warm out of the oven with a dollop of whipped coconut cream and a sprinkle of nutmeg. Preferably in front of a bright, crackling fire!


For the base:
    • 4 ripe peaches or nectarines, pitted and chopped
    • 1 large lemon, juice & zest
    • 1 teaspoon ground cinnamon
    • 2 tablespoons coconut palm sugar
    • 1 tablespoon tapioca starch
    • 1/4 cup dried cranberries, chopped
    • 1 teaspoon vanilla extract
For the crumble:
  • 1/2 cup almond meal or flour
  • 1/2 cup sliced almonds
  • 1/3 cup tapioca starch
  • 1/4 cup coconut palm sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/4 cup Fatworks Ghee, plus more for greasing
Prep time: 25 minutes
Cook time: 30 minutes
Servings: 8
Fat: Ghee
Tags: Gluten Free



Preheat the oven to 350F.


Grease a 9x9” baking dish with Fatworks Ghee.


Prepare the base by tossing the peaches in a large bowl with the lemon juice, lemon zest, cinnamon, coconut palm sugar, tapioca starch, chopped cranberries, and vanilla extract. Stir for 1-2 minutes until the sugars and starch have mostly dissolved. Pour into the greased baking dish.


Prepare the crumble topping by adding all the ingredients to the bowl of a large food processor. Pulse repeatedly until the mixture is crumbly. The texture should be fairly chunky. Spread the crumble on top of the peaches and press down gently to mix it into any crevices in the bottom layer.


Bake for 30 minutes, or until the top is lightly golden and the peaches are bubbling through the top.


Cool for 15 minutes in the pan before serving.