Recipe: Paleo Approved Peach Cobbler

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Serves: 6-10


  • Filling:
  • 8 Fresh Apple Holler Peaches, peeled and pitted
  • 1/4 Cup - Granulated Coconut Sugar
  • 1/4 Teaspoon - Ground Cinnamon
  • 1/8 Teaspoon - Ground Nutmeg
  • 2 Teaspoon - Tapioca Flour
  • Topping:
  • 1 Cup - Almond Flour
  • 1/4 Cup - Granulated Coconut Sugar
  • 1/2 Cup - Unsweetened Shredded Coconut
  • 1/2 Cup - Cashews, chopped
  • 1/2 Teaspoon - Sea Salt
  • 1/2 Teaspoon - Cinnamon
  • 4 Tablespoons- Grass-Fed Butter


  • 1. Heat oven to 425°
  • 2. Slice the peach quarters into 2-3 thin slices, then cut those in half to make chunks
  • 3. Combine all filling ingredients together in a large bowl and gently stir to combine
  • 4. Pour the peaches filling ingredients into a 13x9 baking dish. Alternately, you could use a deep-dish pie plate
  • 5. Bake in the preheated oven for 10 minutes
  • 6. Reduce oven heat to 375°
  • 7. While the peaches are cooking, combine all of the topping ingredients except the butter. Mix together with a fork until evenly combined
  • 8. Add the butter into the topping mixture and mix in with the fork, pressing the mixture down and around to evenly incorporate the butter. The mixture should resemble coarse crumbs but won't stick together
  • 9. Sprinkle the topping on top of the peaches and bake in the 375F oven for 20-25 minutes, or until the peaches are soft and bubbly and the topping is browned (don't let it burn)


Prep Time: 15 mins
Total Time: 45 mins

Recipe can be found at:


Recipe: Roast Pork Loin with Peach “Pan Jam”

An easy one-dish entrée, this recipe is designed for an iron skillet. The juices from the peaches and pork cook together to make an outstanding sweet-and-savory sauce to serve with the pork.

Serves: 6-8


  • 3-4 pound pork loin (not tenderloin)
  • ½ cup brown sugar, divided
  • 1 tablespoon sea salt
  • 1 tablespoon freshly-ground black pepper
  • 1 teaspoon powdered ginger
  • 6 fresh peaches, peeled, pitted and sliced
  • juice of half a lemon


  • Preheat oven to 425 degrees F. In a small bowl, mix 1 tablespoon of brown sugar with salt, pepper and ginger until combined. Toss remaining brown sugar in a separate bowl with the sliced peeled peaches and lemon juice. Set aside.
  • Rinse pork loin and pat dry with paper towels. Coat all sides with the seasoning blend. Place a large iron skillet on medium-high heat. Once hot, place pork loin, fat side down, to sear and brown. Let sit for 2-4 minutes before turning to brown all four sides. Remove skillet from heat and transfer peaches to the pan, arranging on either side of the pork loin.
  • Place pan in the center rack of the oven and cook until internal temperature reaches 160 degrees F, about 45 minutes. Remove from oven and transfer the pork to a cutting board to rest. Reduce oven to 350 degrees F. Using a wooden spoon, stir together the peaches and pork drippings in the pan and return to oven for 10 minutes. Once rested, slice the pork loin and return to the pan with the peaches to serve.