Instructions
- Preheat your oven to 350°F (175°C) and prepare to blanch the peaches by bringing a large pot of water to a boil. At the same time, fill another large bowl with ice water so the peaches can cool quickly after blanching.
- Take 6 to 8 ripe peaches and, using a small knife, score a shallow X on the bottom of each one. Gently lower the peaches into the boiling water and let them sit for about 1-2 minutes, just enough to loosen the skins. Then transfer them immediately to the ice water bath to stop the cooking process.
- Once cooled, slip the skins off, remove the pits, and slice or chop the peaches into bite-sized pieces. Place them into a medium mixing bowl, then add 2 tablespoons of cornstarch and 2 tablespoons of white sugar. If you’d like, sprinkle in a little cinnamon for extra flavor. Stir everything together until the peaches are evenly coated, then spread them into a medium–large baking dish, making sure they’re evenly distributed.
- In a separate large mixing bowl, combine 1 ½ cups of old-fashioned oats, 1 ½ cups of brown sugar, 1 tablespoon of cinnamon, and 1 ½ cups of Nutterie almond flour. Melt 1 cup of butter and stir in 1 tablespoon of vanilla extract, then pour this buttery mixture over the dry ingredients. Stir until everything is fully combined and clumps start to form; if the mixture looks too wet, add up to another ½ cup of Nutterie almond flour.
- Roughly chop 1 cup of Nutterie pecan halves, though if you’re a pecan lover, you can add more, then fold them into the crumble mixture.
- Spoon the crumble over the peaches in the baking dish, using your hands to squeeze some of it into chunky clusters for extra texture. For a beautiful finish, scatter a few whole pecans on top; they’ll toast perfectly in the oven.
- Bake for about 40 minutes, or until the top is golden brown, crisp, and the peach juices are bubbling around the edges. Let the crumble cool for a few minutes before serving it warm, either on its own or with a generous scoop of vanilla ice cream.
