Sunday, September 4, 2011

Peach Crisp

Peaches are in season and are amazing right now.  I love peach cobbler and tried to make one for a bbq yesterday and failed miserably.  I hate failing.  At anything.  Including stupid recipes.  Soooo...I tried something different today and it turned out delicious.  Hope you enjoy it as well!

Peach Crisp

6-8 peaches, ripe
1/4 cup honey
1 TBSP plus 2 tsp cinnamon, divided
1 tsp nutmeg
1 tsp cloves
1/2 tsp arrowroot powder
1 tsp salt, divided in half
1 TBSP cold water
1 cup pecans
10-12 dates, pitted
2-3 TBSP almond flour/meal
2-3 TBSP almond butter


Bring large pot of water to a boil.  Drop peaches in boiling water.  Meanwhile, prepare large mixing bowl or pot with ice water.  Leave peaches in boiling water for about 5 mins, then transfer immediately to ice water.  This will allow you to peel them easily.  Once peeled, pit and slice peaches.

Add honey, 1 TBSP cinnamon, nutmet, cloves, and 1/2 tsp salt to the peaches and mix well.  Mix arrowroot powder with 1 TBSP of cold water until dissolved, then add to peach mixture.

Heat oven to 350 F.

In a food processor, combine pecans, dates, almond flour, almond butter, cinnamon and remaining salt.  Pulse mixture until pecans are in small pieces and all ingredients are well combined.  Do not blend too long, as your topping will turn into more of a butter.

Place peach mixture in baking dish.  I used a 9x4 casserole dish.  Spoon pecan mixture on top.  Bake on medium rack for 35-40 minutes.  Let cool one hour before serving.

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