(I doubled this recipe)

4 ripe peaches
1/3 cup (55 grams) whole almonds (I used almond Flour)
1/4 cup (50 grams) sugar (I used honey and it was perfect!)
3 tablespoons (45 grams) cold unsalted butter, cubed (I used Earth Balanace)

Optional extras: 1/4 cup (20 grams) rolled oats, 1/8 teaspoon ground cinnamon, pinch of sea salt (I did add the oats.)

Heat oven to 350 degrees. Halve peaches and remove pits. Place fruit cut side up in baking dish. In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended. Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it. Bake for 45 minutes to 1 hour (baking time varies with peach size), until the top is brown and crisp and you can easily slice through the fruit with a fork or spoon.

Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or just plain cold, for breakfast.

Without a food processor: Use an equivalent weight of almond meal or finely chopped almonds, stir in sugar and any other ingredients, then the same volume of butter, melted. It will be less clumpy, but works just as well.


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