From Well Fed
Peach Almond Crisp
- 1 pound peaches (2-3 medium), cut into 1/2inch dice (about 4 cups)
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- 1/3 cup almond flour
- 4 dried dates, pitted
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1 tbsp coconut oil, chilled until solid, then diced
- 1/4 cup sliced almonds
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 almond flour, dates, cinnamon, nutmeg, and salt in food processor. Pulse until combined. Sprinkle the chilled coconut oil chucks over the flour. Pulse about 10 times, then process on high 5-10 seconds, until there are no lumps. Pour the topping into a bowl and use a fork to mix in the 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 tbsp of topping onto each ramekin.
Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake 5-10 more minutes, until browned.
Other sweet fruit and nut combinations:
1/2 pound peaches + 1 pound pitted cherries + sliced almonds
1 pound pears + sliced almonds or chopped walnuts
1 pound apples + chopped pecans
2 pint raspberries/blackberries/blueberries + sliced almonds
2 mangoes + chopped macadamias
2 pint strawberries + chopped pecans
To use frozen fruit/ defrost it in the refrigerator, then drain the fruit before tossing with the lemon zest and juice.