Warm, tender fruit nestled under a blanket of cinnamon-scented, crumbly topping is the very definition of summer dessert. In each bite of sun-kissed peaches, you can taste warm rains, dirt, and languid afternoons. Happily, this recipe works equally well with frozen fruit, so even in the depths of winter, you can recreate golden days so tasty that you will need a spoon.
NOTE: This recipe is not approved for eating during your Whole30, but it’s a great way to celebrate after!
INGREDIENTS
• 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
• 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
DIRECTIONS
1. Preheat oven to 350 F.
2. In a medium bowl, mix the peaches, lemon zest, and lemon juice with a wooden spoon. Allow it to rest at room temperature while you prepare the topping.
3. Place almond flour, dates, cinnamon, nutmeg, and salt in a food processor. Pulse until combined. Sprinkle the chilled coconut oil chunks over the flour. 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 sliced almonds.
4. 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.
5. 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 ramekins with your hands. Press about 2 tablespoons of topping onto each ramekin.
6. Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake for 5–10 more minutes, until browned.
YOU KNOW HOW YOU COULD DO THAT?
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 PINTS RASPBERRIES/BLACKBERRIES/BLUEBERRIES + SLICED ALMONDS
• 2 MANGOES + CHOPPED MACADAMIAS
• 2 PINTS STRAWBERRIES + CHOPPED PECANS
To use frozen fruit, defrost it in the refrigerator, then drain the fruit before tossing with the lemon zest and juice.
NOTES: This is best enjoyed warm, but not too hot, with a few tablespoons of coconut milk drizzled over the top.
