Servings: 6
Time to prepare: 60 minutes
This recipe jumped out at me from one of my favorite cookbooks- Dishing Up the Dirt by Andrea Bemis, a CSA farmer in Oregon. I love her book with it’s many seasonal recipes, and this one is top of the list! Peaches are just finishing up here, and whether you get them from a local farmer, or a Costco- it’s important to get them organic!!
Also, you can use any kind of flour or sugar. If you are flexibly Keto (you eat some fruit) or are gluten free, then use the best sugars or flours that apply to you. This makes a superior brunch sweet treat, and even though it may seem a little intimidating to make, its well worth it!
Peach filling
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4 large peaches washed and pitted
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fresh blue berries washed
Crust
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2/3 cup almonds
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1 cup all-purpose flour
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1/4 cup coconut sugar
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1/2 teaspoon fine sea salt
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7 tablespoons chilled, unsalted butter cut into 1/2 – inch chunks
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1 egg yolk.
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3 tablespoons fresh thyme leaves
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2 tablespoons honey
Directions
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Preheat oven to 400 degrees.
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Cut peaches, and lay on parchment paper covered baking sheet with peels down, drizzle with honey and bake in over for 20 minutes or until soft.
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To make the crust: Blend almonds in food processor and then set aside.
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Blend the flour, sugar, thyme, and salt.
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Add the butter and pulse till a coarse mixture, and the add egg yolk and blend until moist.
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Gather dough into ball, wrap in plastic wrap, and then put in freezer for 30 minutes.
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Once peaches are done, turn heat down to 375 degrees and move rack up to the top 1/3 of the oven.
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After dough as been frozen, let it set for 10 minutes at room temperature and then place between 2 pieces of parchment paper and begin to roll with excess flour. You will need flour because the dough will be moist.
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Add all the almonds into the flour and continue to roll out. The dough should be mixed and flattened about 10 inches round.
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Taking the peaches lay in a circle on crust, and then add fresh blueberries to the middle. drizzle with honey.
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Roll the edges over the peaches about 1-2 inches and then bake on parchment for 30 minutes or until golden brown.
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Let cool for 10 minutes and then serve with cream, yogurt, or nothing at all. Delicious!
