Hazelnut Peach Crisps (GF)
Ripe peaches get topped with a nutty, rich hazelnut topping that is spectacular with the sweetness of the peaches underneath. The topping comes together in minutes in the food processor. I like to serve these with a dollop of crème fraiche, whipped cream or ice cream alongside.
Servings: 4 -8
- Butter for dish
- 4 large ripe peaches , halved and pitted
- 1 cup (3.5 oz) hazelnut meal/flour
- ¼ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ cup (1.3 oz) lightly packed light brown sugar
- 4 tablespoons (2 oz) cold butter, cut into ½ inch pieces
- 1 large egg
- Crème fraiche , whipped cream or ice cream for serving (optional)
Preheat the oven to 400˚F. Butter a 9-inch (or approximate) baking dish.
Slice a thin piece off the bottom of each peach half so that it lies flat. Arrange the peaches, cut side up, in the baking dish, leaving some space in between each peach.
In the bowl of a small food processor, combine the hazelnut flour, sea salt, cinnamon and brown sugar. Pulse to combine. Add the butter and pulse until crumbly (there should still be little bits of butter). Crack in the egg and pulse until the dough comes together and sticks to the side of the bowl.
Pinch off pieces of the dough (about 2 tablespoons worth for each peach) and press the dough on top of the peaches.
Bake the peaches until they’re soft and the topping is golden and firm to the touch, about 35-45 minutes, depending on how ripe your peaches are. Let the peaches cool for about 10 minutes. Serve them with a dollop of crème fraiche, whipped cream or ice cream, if you’d like.