Pipe Dream #338: To Be in Spades – Almond Flour Peach Crumble

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If I needed three reasons to go to Colorado, it was the hiking and the peaches and the friends. Got all of those in spades this time around. I figured all of my wildest vacation dreams were going to be fulfilled even without the peaches part, but we passed a farmer’s market stand on the way back from the airport, and my suspicions were confirmed: This will be the funnest vacation, and THERE IS NOTHING FOR IT BUT TO CRUMBLE.

So you can find the crumble recipe below after you stop drooling over the mountain pics. It is gluten-free because my friend is eating gluten-free, and it is from the Harry Potter cookbook because we’re in the Harry Potter nostalgia generation.

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This is like, 1/20 of all the beautiful pictures I could share, but our hearts can only take so much, ya dig?

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Almond Flour Plum Crumble

Heavily adapted from the Unofficial Harry Potter Cookbook

4 ripe peaches, plums or combination

cornstarch, for sprinkling

1 cup almond flour

½ teaspoon salt

¾ cup old fashioned oats

½ teaspoon ground cinnamon

6 tablespoons unsalted butter

¾ cup powdered sugar

Mix together in a food processor all ingredients, except for the butter, until thoroughly combined. Cut the cold butter into a small dice and add the pieces into the food processor with the dry crumble mixture. Pulse until butter has incorporated and the texture of the mixture resembles clumpy, wet sand. Sprinkle the crumb mixture into the dish in an even layer on top of the rhubarb. Place in 350 degree oven for 40-50 minutes or until rhubarb is bubbly and topping is golden.

Slice the stone fruit into medium chunks and layer evenly over the bottom of a 9 x 9 inch dish. Sprinkle with a little cornstarch.

Combine the remaining ingredients in a large bowl, mixing with fingers until homogenous. Sprinkle over the fruit.

Bake for 20-30 minutes, until the topping is golden and the fruit is bubbling. Serve with a dollop of whipped cream or ice cream.

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