Peach, Almond, and Cardamom Crumble

Peach, Almond, and Cardamom Crumble

Serves 6

A cardamom-laced topping and toasted almonds add depth and a rich contrast to fresh summer peaches.



Tip:

To make peeling easier, immerse peaches in a pot of boiling water for 20 seconds, then plunge into a bowl of ice water; the skins will slip right off.

3/4 cup gluten-free flour

1/4 cup almond meal

1/2 tsp. cinnamon

1/4 tsp. cardamom, or to taste

1/4 tsp. nutmeg

1/8 tsp. sea salt

1/4 cup coconut oil (oil should be semisolid, but not hard)

1/3 cup raw, unfiltered honey

2 lb. fresh peaches, peeled, pitted, and sliced 1/2-inch thick

1/4 cup apple juice

1/3 cup slivered almonds

Coconut or vanilla ice cream (optional)

Preheat oven to 375°F.

Combine flour, almond meal, cinnamon, cardamom, nutmeg, and salt in medium bowl. Beat together coconut oil and honey in small bowl. Cut oil and honey mixture into flour mixture, working quickly to keep oil from melting, until mixture has small pea-sized clumps; do not overmix. Place mixture in refrigerator 5 minutes to cool.

Set oven rack in middle position, and lightly oil 8-inch-square baking pan with coconut oil. Spread peaches in pan, sprinkle with apple juice, and toss to mix. Spread crumble mixture atop peaches.

Bake in oven until peaches are soft and crumble is golden, 25 to 30 minutes. Remove from oven, sprinkle almonds on top, and broil 1 to 2 minutes to toast almonds. Let stand 5 minutes before serving, then spoon warm crisp over ice cream, if using.

PER SERVING: 306 CAL; 5 G PROT; 15 G TOTAL FAT (8 G SAT FAT); 42 G CARB; 0 MG CHOL; 35 MG SOD; 5 G FIBER; 27 G SUGARS

http://www.betternutrition.com/media/originals/Cobbler2_06.jpg

http://www.betternutrition.com/features/featurearticles/930

Better Nutrition Magazine, July 2010 Issue, Volume 72, Number 7, pages 44-50