There is palpable change in the air. Summer is winding down, fall is sneaking its way in, but I am still holding tight to summer peaches. I don’t want to let go!
In the quest for the perfect summer peach recipe I have had a few colossal failures. A rustic peach tart sounded lovely, but I got a little cocky with spelt flour and let’s just say it didn’t pay off. Peach dutch baby pancake? Oh yes, I could use my beloved cast iron pan! Results: good enough to eat but not good enough to post.
Then I stumbled upon a recipe for peach crisp on one of my all time favorite blogs: Cookie and Kate. Oh my.. oh my, how ridiculously perfect! I upgraded the ingredients to accommodate my healthy style and away I went. Perfect ripe farmers market peaches in hand and I thought it was high time to take some whipped coconut creme out for a run.
Luckily I had dear friends over that were primed and ready for tasting.
Taste we did, some serious demolition work of 8 individual peach cobblers and a bowl of… wait for it… wait for it… bourbon whipped coconut creme!
This is sure to be a new staple recipe in my world! It may seem like I say this a lot, but keep in mind by the time a recipe makes it here to, Recipe of the Week, there have been a good number of failures before hand. Only the best for you, Only the best!
- 4 medium peaches
- ¼ cup of almond flour
- ¼ cup of oats
- ¼ cup of almonds, slivered
- 3 tablespoons of coconut palm sugar, plus more for sprinkling
- ¼ teaspoon of sea salt
- 1 teaspoon of cinnamon
- 2 tablespoons of coconut oil, melted
- Cut peaches in half. Remove the seed and a bit of the pulp to create a vessel for your filling.
- Combine all dry ingredients in a bowl, mix well to combine. Add coconut oil and stir well.
- Spoon filling into peach halves, packing down to fill (the more the better)
- Sprinkle some extra coconut sugar on top of each peach, place in a 8×13 baking dish
- Bake in 375 oven for 25 minutes, until filling is slightly brown and peaches soft.
- Remove from oven, allow to cool.
- Bourbon Whipped Coconut Cream
- Place can of full fat coconut milk in fridge for at least 6 hours or as long as 24 hours.
- Open can and spoon thick hard cream which will be on the top of the can into a large bowl, stop as soon as you get to the liquid. Reserve liquid for smoothies, or curries, or any other treat you can think of.
- Using an electric mixer beat together coconut cream, bourbon, and coconut palm sugar until you reach consistency of thick whipped cream
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