August is one of my favorite months. Not because it’s typically one of our warmest months here in Colorado or because all the county fairs are in full swing or because kids go back to school.
It’s because this is the time of year when Palisade Peaches start to pop up everywhere around here. On street corners, in grocery stores, as fundraisers, in specialty desserts in restaurants, even in Noosa Yogurt (peach is available only in Colorado).
Trivia tidbit – Colorado is 6th in the nation in peach production! Wanna know one of our other top commodities here? Wheat! There’s no wheat in this recipe though. It’s grain-free.
6 peaches, pitted and cut into large chunks, skin on
1 c. almond flour
1 c. chopped pecans
1/2 c. butter
1/2 c. sugar
1 T. cinnamon
Pre-heat the oven to 375 degrees fahrenheit.
Butter the bottom of an 8 x 8 inch baking dish.
Spread the peaches on the bottom of the dish.
Combine the butter, almond flour, pecans, cinnamon and sugar in the bowl of a stand mixer and using the paddle attachment beat the ingredients together on medium speed for about a minute until the ingredients are well mixed and in large clumps.
Dump the crisp topping onto the peaches and lightly spread it to cover the peaches.
Bake for 30 to 35 minutes or until the top is brown and the peaches are bubbling.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.