That may very well be why I prefer fruit in dessert, in general, and in summer, in particular, which brings with it its own natural sweetness.
If you’re lucky enough to be in the throws of peach season now – bake away! It is by far, in my book, the easiest and most consistently flavorful and crowd-pleasing dessert ingredient.
And the seedy almond-coconut topping makes this crumble almost (almost) virtuous.
Great with ice cream, whipped cream, greek yogurt, or simply on its own, just warm out of the oven.
Almond-coconut peach crumble
- 3 large ripe peaches, sliced
- 2 nectarines, sliced
- 1/4 cup almond flour
- 4 T slivered almonds
- 3 T coconut flakes (I find the Trader Joe’s ones to be very fresh)
- 2 T flaxseed
- 1/3 stick of cold butter, sliced
- 3 T + 1 T raw sugar
- 1/3 t vanilla extract
1. Preheat oven to 365F. Toss the fruit with a 1 T sugar and vanilla.
2. Arrange the sliced peaches and nectarines in a shallow ceramic baking dish (or another ovenproof pan).
3. Combine 3 T of sugar, almond flour and butter. Use your fingertips to rub the butter into the flour mixture, forming crumbs.
4. Add coconut, flaxseed, and almonds and stir or toss to combine. Spoon on top of the peach mixture.