It’s finally peach season in the Inland Northwest. They are about two weeks late but still just as delicious as always. I’ve been waiting and waiting for some really good peaches and nectarines to make a crisp and it’s finally time. I put them in awesome over-sized ramekins from Pier 1. If you don’t have them, you must go out and buy them this week! They are perfect for so many things and incredibly cheap. I think I only paid around $2.50 for each one. Then after you go on a little shopping spree, you can come home with your ramekins and read my nightmarish experience when I went to buy them. It will give you a good chuckle.
Nectarine Peach Crisp for Two
1/2 Lemon, juiced
1 1/2 Tablespoons Sugar
1 teaspoon Mama’s Almond Flour
Peel and slice the peaches and nectarines into semi-thin wedges. Add the lemon juice, sugar, and flour. Stir to combine and set aside.
While the peaches are resting, make the topping.
1 Cup Gluten-Free Old Fashioned Oats
1/4 Cup Brown Sugar, packed
1 teaspoon Granulated Sugar
1/4 Cup Mama’s Almond Flour
1/4 teaspoon Sea Salt
1/4 teaspoon Cinnamon
1/4 teaspoon Xanthan Gum
4 Tablespoons Dairy Free Butter
Add all ingredients except butter to a medium bowl. Stir to combine. Add butter and crumble with fingers until mixture begins to come together. Set aside.
Fill your new cool ramekins evenly with the peaches and nectarines.
Top with the oatmeal topping.
Bake in a preheated oven for 30 minutes until top is lightly golden and crisp and peaches are bubbly.