I've been posting desserts that just take a buncha time. Like this has to chill for like 8 years in the fridge and don't worry, straining all the seeds out of this will take no time at all. No big deal. It's worth ittttt, I say. Blah blah blah. ((Wait listen….totally worth it --- both of them))

I’m just trying to make a point for today’s post. These peaches are the easiest to throw together and you need to make them right now before peaches are gone FOREVER.

You'll soon learn I don't lack for any exaggeration or excitement.

At first I wasn’t totally sold on them, I’m gonna assume because it was like 10 in the morning and it was already sweltering hot out and eating hot fruit first thing in the AM was just not my cup of tea at that moment. It was so hot in my kitchen that my cream wouldn’t even whip. Hence the barely whipped cream in the photos, but I assure you that was not the problem. I’ve been known to just pour cream onto berries just straight from the bottle.

What?

You don’t do that? You ain’t even lived.

Anyways. The point here is. Later on, after dinner, I ate one cold from the fridge (with just straight cream drizzled on top.) And if that wasn’t the most tasty, refreshing, lovely bit of dessert.

So really, these work warm from the oven or cold from the crisper. Will last in a fridge a day or two before topping starts to get soggy, but they probably won’t be there that long, if you know what I’m sayin’.

Baked Peaches

adapted slightly from this recipe over at smitten kitchen

Ingredients:

4 ripe peaches, halved and pitted

½ cup almond flour

⅓ cup coconut palm sugar

a pinch of salt

a dash of cinnamon

3 tablespoons butter

Whipped cream for garnish, optional

Directions:

Heat oven to 350 degrees

Mix almond flour, coconut palm sugar, salt, and cinnamon together in a small bowl. Incorporate butter into the mixture with hands until it’s evenly distributed.

Divide mixture equally among peaches, filling each of the peach’s centers and lightly pressing the mixture down to cover the peaches’ surface..

Bake for about an hour or until topping is golden brown and crisped, and peach is soft and tender.

Vegan or strict Paleo option -- I bet you could switch out that butter for coconut oil without issue.

Can serve warm or cold.

Serves 8