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Preheat oven to 350u00b0F.
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Halve and pit each peach. Set aside.
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Put 1 teaspoon coconut oil into each of four slots or cavities of your oversized muffin tin. (I put a little water in any remaining slots that aren't being used.) Sprinkle a little cinnamon in, if you would like. Place the pan in the oven while it is warming up. This will melt your coconut oil quickly. Remove pan once oil has melted into the cavities.
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4
For the filling, in a high-speed blender, combine 1/4 cup melted coconut oil with almond flour, shredded coconut, dates, cinnamon, and sea salt. Blend until crumbly. If you want a softer filling, add a little more melted coconut oil to the mixture. This is also helpful if your blender gets jammed with the filling. (I melted the 1/4 cup coconut oil in an oven-safe dish at the same time I melted the other coconut oil.)
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Scoop the blended mixture into each peach half and place in the muffin tin. Bake at 350u00b0F for 25-30 minutes. To prevent burning, it is suggested you cover your peaches with foil for at least 15-20 minutes of baking time.
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Notes:
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1. I like to add 1/2 to 1 teapoon vanilla to the cashew cream before topping the peaches with it. I then scoop approximately 2 tablespoons cashew cream onto each baked peach crumble and sprinkle additional cinnamon or top with fresh fruit for good measure. And, about that foil, how long you choose to cover the baking peaches depends on how crispy you like your desserts. I let mine brown a little, and it was delicious. But I have discovered over the years, this definitely one of personal preference.
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2. To make the cashew cream, soak approximately 1 cup of cashews in warm water for at least 2-3 hours. Combine cashews and soaking water in a high-speed blender. Blend on low speed for 5-6 minutes or until cashews have been creamed. Store in a glass jar in the refrigerator for up to 1 week.
