Grilled peaches. Let’s chat for a little tiny second.
Is there anything more appealing in the summertime than a warm, juicy, straight-off-the-grill peach?
Although I sort of accidentally made it better.
I was making almond butter this morning, and if you’ve ever made almond butter, you know that there’s that stage right before it actually turns all sorts of liquidy and creamy that it starts to stick together and get crumbly. I usually have to turn the food processor off, and scrape down the sides of the bowl at this point.
But today, I just put my hand in and grabbed a pinch of the crumble.
I gave Adrienne a pinch too, and we both wanted more.
I contemplated just hunkering down on the kitchen floor with two spoons and the food processor, but ultimately decided to smash some peaches into that mess instead.
Oh, something else I need to tell you…it was honey almond butter I was making. So, while that’s totally not necessary – I’ll tell you that it was incredible and you should probably do that, too.
Grilled Peaches + Honey Almond Crumble
- 2 ripe peaches
- ½ t cinnamon
- ¼ t nutmeg
- 1 c almonds
- 2 T honey
- pinch of salt
Combine the almonds, honey, and salt in a food processor, turn it on, and let it do it’s thing for a few minutes.
Cut the peaches in half, remove the pits, and sprinkle with the cinnamon and nutmeg. Spray a grill with non-stick spray or coat with olive oil, and place the peaches face down on the hot surface. Let sit (without moving) for about 2-3 minutes.
When the almonds are looking crumbly, dip each peach into the mixture. You can make the remaining almonds into almond butter or just store for more crumble to have on hand. Enjoy!