You looked at the picture and were like, OMG!, started getting excited and were like, “I need that Peace Almond Crisp now!” Well of course you did and it is all Melissa’s fault. Yep, THAT Melissa. Melissa Joulwan, the “fun” author of Well Fed and Well Fed 2, not to mention the founder of the website The Clothes that Make the Girl.
I am a gal who used paleo as a basic template to get me rolling out of the troubles I was having with my auto-immune disease and I have successfully adapted this for me now. I adore my desserts now and then and will not give them up. I do not see a reason to, yet I do not have them every day. When I have a healthy dessert to rely on that is made from fruit, nuts and some spices how can I go wrong? I can’t, and that is exactly why I am sharing this with you all right here on PaleOmazing.
Here is Melissa’s take on her recipe below:
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, and dirt, and languid afternoons. Happily, this recipe works equally well with frozen fruit, so even in the deep of winter, you can recreate golden days so tasty, you will need a spoon. (Defrost frozen fruit in the refrigerator, then drain the fruit before tossing with the lemon zest and juice.)
Photo Credit: David Humphreys Thank you David!Print
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, and dirt, and languid afternoons. – Melissa Joulwan
- 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
- Preheat oven to 350F.
- 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 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.
- 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 tablespoons 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:
peaches + 1 pound pitted cherries + sliced almonds
pears + sliced almonds or chopped walnuts
apples + chopped pecans
raspberries/blackberries/blueberries + sliced almonds
mangoes + chopped macadamias