Grain-Free Stone Fruit Cobbler with Lime Coconut Cream + A Giveaway from California Almonds! #SoLetsPigOut

Ingredients

2 peaches, chopped
2 nectarines, chopped
2 plums, chopped
2 cups of almond meal
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup of [aflink u="http://amzn.to/1raUNBB"]coconut oil[/aflink], liquid state
1/4 cup maple syrup
1 tbs vanilla

1 can of[aflink u="http://amzn.to/UuiIAF"] full fat coconut milk[/aflink], refrigerated overnight
Zest from 1/2 a lime
Juice from 1/2 a lime
3 tbs maple syrup

Preheat the oven to 350 degrees.
Wash, pit and slice up all of the stone fruit into manageable bite sized pieces. Add the chopped up fruit to the bottom of an 8 inch pie dish.
To make the filling, whisk together the almond meal, salt, nutmeg and cinnamon in a medium sized mixing bowl. In a separate bowl whisk together the coconut oil, maple syrup and vanilla. Pour your wet ingredients into the dry ingredients and mix together with a wooden spoon until crumbly.
Using clean hands, crumble the mixture on top of your chopped up fruit. Cover the top of the cobbler with aluminum foil and bake in the oven for 45 minutes.
Once 45 minutes have passed, remove the aluminum foil and bake for an additional 5-10 minutes, or until the top is golden brown and you can see the fruit juices getting bubbly.
Let the crisp cool on the counter for 15-30 minutes before serving.
While you're waiting for the cobbler to cool, start on the lime coconut cream. Open up a can of coconut milk that has been refrigerated over night. The top layer should be thick and cream like. Scoop out that top layer into a bowl (just this layer, not the liquid that has separated form the coconut milk). Add in the lime zest and the lime juice along with the maple syrup. Using a handmixer, beat the ingredients on high until if fluffs up like whipped cream.
Serve the cobbler topped generously with lime coconut cream. Enjoy!

by Gina Marie