Growing up, Mama Honey Bee made an insanely delicious apple crumble. Like insaaaanely delicious. It would often sit on the counter and I would all too often go for “just one spoonful”… which then turned into wiping out half (or the whole) dish. I’m sure some of you can relate.
I won’t bore you with discussing the neurological and hormonal reasons for those times when we eat a wee bit more than we are hungry for, but I will try to help with this reality because even with the good-for-you kind of treats, portions can be tricky. It can be helpful to remember to pour nuts into a bowl, break off chocolate from the bar and now make cute and portioned servings of peach crumble.
Nom, nom, nom.
It’s been far too long since a new recipe has appeared on thelittlehoneybee.com – please forgive me. But the new year seems like as good a time as any to remedy that!
I also promise you that I am not crazy for posting a recipe with peaches in January. Why? Because canned California cling peaches are always in season. No preservatives, additives, packed in their own juice and if you look hard enough can find organic varieties… equals a Honey Bee stamp of approval!
Canned peaches are absolutely delicious and have a natural sweetness (although are relatively low in grams of sugar) and clock up points in vitamin A, vitamin C and folate.
They are also incredibly versatile in cooking and baking – especially since canned peaches maintain their shape and firmness much better than fresh or frozen peaches.
But I’m sure I don’t need to convince you to enjoy these delicious little tree fruits.
This crumble is super simple to make and would be great for a dinner party or even for a week’s worth of desserts for one! Open the cans, slice the peaches, throw a few ingredients in a bowl for the crumble, crumble the crumble, bake in a dish, assemble the portions, add the toppings and enjoy your perfectly-portioned-peach-crumble!
Portioned Peach Crumble
Ingredients (Makes six, 3-inch ramekins – or one 8×8 crumble)
- 2 cans (approx. 400mL each) California cling peaches
- 1/2 cup almond flour
- 1/4 cup walnuts, finely crushed (use a kitchen mallet or food processor)
- 1/4 cup coconut oil, melted
- 2 tbsp. coconut sugar, divided
- 1 tsp. cinnamon, divided
- 1/2 tsp. vanilla extract
- 6 tbsp. slivered almonds
- 6 (or more) raspberries
- coconut oil to grease baking dish
1. Preheat oven to 375F.
2. Grease a 8×8 glass baking dish with coconut oil.
3. Open the cans of peaches and drain any liquid. Slice peaches into quarters and arrange in the baking dish.
4. Next, sprinkle 1 tbsp. of coconut sugar and 1/2 tsp. of cinnamon over the peaches. Set aside.
5. In a medium mixing bowl, mix together almond flour, crushed walnuts, coconut oil, 1 tbsp. coconut sugar, 1/2 tsp. cinnamon and vanilla to make the crumble topping.
6. Arrange the crumble topping overtop the peaches to mostly cover.
7. Bake at 375F for 25 minutes.
8. Remove from oven and distribute evenly between six, 3-inch ramekin dishes.
9. Top each ramekin dish with 1 tbsp. slivered almonds and 1 (or more!) raspberry(ies).
10. Serve and enjoy!
Disclaimer: This post is sponsored by California Cling Peaches. As always, all opinions are my own.