In each issue of Paleo Magazine, I share the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. In a recent...Read More
Peach Almond Crisp
My day is not peachy. In fact, my day is the pits.
The only response is to share a recipe with you in the hopes it will make your day a little sweeter.
This recipe for Peach Almond Crisp is from my cookbook Well Fed: Paleo Recipes For People Who Love To Eat, and it was the winner of the Paleo Magazine award for Best Treat Recipe in 2012. Plus, it’s super yummy. Enjoy!
Peach Almond Crisp
Serves 4-6 | Prep 15 min | Cook 40 min | Not Whole30 compliant
Warm, tender fruit nestled under a blanket of cinnamon-scented, crumbly topping is the very definition of summer desserts. In each bite of sun-kissed peaches, you can taste the warm rains, and dirt, and languid afternoons. Happily, this recipe works equally well with frozen fruit, so even in the depth of winter, you can recreate golden days so tasty, you will need a spoon. (NOTE: This recipe is not approved for Whole30-ing, but it’s a great way to celebrate after.)
1 pound peaches (2-3 medium), cut into 1/2-inch dice (about 4 cups)
1/2 teaspoon lemon zest
1/2 tablespoon lemon juice
1/3 cup almond flour or almond meal
4 dried dates, pitted
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon coconut oil, chilled until solid, then diced
1/4 cup sliced almonds
Preheat oven to 350F.
In a medium bowl, mix the peaches, lemon zest, and lemon juice with a wooden spoon. Allow to rest at room temperature while you prepare the topping.
Place the almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined. Sprinkle the chilled coconut oil chunks over the nuts. Pulse about 10 times, then process on high for 5-10 seconds, until there are no lumps. Pour the topping into a bowl and use a fork to mix in the 1/4 cup sliced almonds.
For an 8-inch square pan: Pour the fruit into the pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the almond topping over the fruit and lightly press it into the fruit with the back of the spoon. For individual ramekins: Place 4 ramekins on a baking sheet covered with parchment paper. Spoon generous 1/2 cup servings into individual ramekins, pressing the fruit into the ramekin with your hands. Press about 2 tablespoons of topping onto each ramekin.
Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake 5-10 minutes more, until browned. Serve while warm. Bonus points if you drizzle with chilled coconut milk.
You Know How You Could Do That?
Here are some other fruit and nut combinations that are just as, um, peachy as the peaches.
1/2 pound peaches + 1 pound pitted cherries + sliced almonds
1 pound pears + sliced almonds or chopped walnuts
1 pound apples + chopped pecans
2 pints raspberries/blackberries/blueberries + sliced almonds
2 mangoes + chopped macadamias
2 pints strawberries + chopped pecans