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I don’t go for desserts often, but I find myself lately with a glut of fresh almond meal that needs using (more on why later) – dessert seems like the logical outcome. Plus: peaches. Can we talk about peaches that have been graced with heat?

d-e-l-i-c-i-o-u-s

This recipe isn’t instant, but scales beautifully to serve more – these peaches would be absolutely fabulous with some of that coconut whipped cream I made for a party, or some of my favorite 1-ingredient ice cream.

Vegetarian, Vegan, gluten-free, paleo

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Paleo Peach Crumble

2 peaches, halved and pitted
1/4 c. almond meal (either plain from the package, or leftover from making almond milk)
1-2 Tbsp. melted ghee
1 tsp. vanilla (optional – if you use plain flour, it would be a nice touch)
Cinnamon or Pumpkin Pie Spice
Kosher salt

Preheat your oven to 375 fahrenheit. While your oven is coming up to temperature, either grab some oven-proof ramekins or line a cookie sheet with foil. I love the ramekin for baking this item because it looks pretty, feels fancy, and puts my ramekins to better use than being a handy cherry tomato-to-mouth conveyance method.

Place your halved peaches cut side up in/on your cooking vessel and sprinkle with pumpkin pie spice or cinnamon and a pinch of kosher salt.

In a small bowl, combine the almond meal and ghee and work with your fingers until you have crumbly flour. Sprinkle over the peaches (you don’t want a whole heap here – go for a moderate amount and the crumble will toast more evenly).

Bake 25-30 minutes, or until the peaches offer no resistance to a fork and the topping is nice and browned.

If desired, drizzle with some honey or maple syrup and top with a dollop of coconut whipped cream or scoop of 1-ingredient paleo ice cream.

Serves 2-4, depending upon how heavy a dessert is warranted.