I guess this is favorites week. In my last post, I went on and on about my obsession with summer tomatoes and today I am sharing my new favorite dessert which uses my favorite fruit bar none, peaches. Smiley face. Peaches make me happy and this season has not disappointed so far. We have had the best peaches this summer and although I may not have eaten one every single day like I have tomatoes, it has been close.
I could make a meal out of a big peach. Ok, not really. But everything else I eat afterwards just pales in comparison. I really love yellow peaches, which I find have a more intense, although more acidic flavor. The white ones are delicious, of course, and slightly more sweet but just not quite as flavorful. But trust me, I’ll eat either any day. I always buy organic peaches since conventionally grown ones are on the Environmental Working Group’s “Dirty Dozen” list of the most highly contaminated produce. I think it’s because the pesticides are able to permeate peaches’ thin skin thereby making it difficult to remove toxins by washing. Pesticides make me nervous.
I have so many regular peach recipes, some that I’ve taught in my classes like peach pie, grilled vanilla peaches and this fabulous individual warm peach pie in a jar number I am writing about today. This month I will teach an arugula salad with farro and peaches that is my new favorite. Did you see that crazy delicious breakfast I posted on Facebook a month ago? Why aren’t we friends on Facebook? You’re missing out. I post something interesting there every single day! I digress. I used some leftovers from this recipe and put it on top of Bob’s Red Mill warm, creamy buckwheat porridge. People, I was like “shut the front door.” Best. Breakfast. Ever.
I have a dozen other peach recipes that I’m not posting here so let’s not even torture you with those. Let’s talk about these individual peach pie in a jar thingies that are the quickest, tastiest healthful dessert you can’t believe you haven’t ever made until now. I was inspired by a recipe I saw over at Roost, which is one of the prettiest blogs that mine will never look like. Sigh. Caitlin used apples, which I tried and thought turned out delish, but this peach version is crazy delish.
Too many of you have expressed intimidation about making a pie from scratch and I get it. Although for me, sometimes I just don’t have the time to prepare and bake a pie, especially if I’m entertaining and I am making a bunch of other things. Or maybe I have a craving for peach pie and I don’t want to tempt myself with an entire pie in the kitchen. I am weak, after all.
This is your answer. You make these amazing buttered, salted pecans which you then crumble up and put on the bottom of a cute glass jar, preferably with a wide opening at the top. Then you sauté some chopped peaches with a little honey, cinnamon, nutmeg and the tiniest amount of almond extract possible because like I’ve said before, almond extract makes peach and apricot desserts more peachy and apricot-y. But it has to be the teeniest amount otherwise, whoa. And then just when the peaches are warm, you spoon them on top of the pecans. I am totally serious. But see how not-at-all-bad-for-you this is?? See why I can eat this in the morning and at night? See why I was giving out small portions at my classes so there would be more for me? Weak, I tell you.
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Individual Warm Peach Pie Pots
Ingredients
- Butter Pecan Crust:
- 3 cups raw pecans
- 1 ½ Tablespoons unsalted butter or unrefined coconut oil
- ¾ teaspoon sea salt, this is not a misprint
- Peach Pie Filling:
- 8 cups chopped peaches, peeled or unpeeled, about 12 small-medium peaches
- 2 Tablespoons butter, ghee or unrefined coconut oil
- 2 Tablespoons honey, just eyeball it since it’s such a pain to measure
- 1/8 teaspoon almond extract
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- ¼ cup almond flour, if necessary to thicken juices
Instructions
- Have ready 6 clean ½ pint or pint jars.
- To make the crust, preheat the oven to 375 degrees and line a small sheet pan with parchment paper. Melt the butter in a small (1-2 quart) saucepan, turn off the heat and add the pecans. Toss to coat.
- Pour the buttered pecans onto the sheet pan and sprinkle with ¾ teaspoon salt. Bake for 8-10 minutes. Watch closely so they don’t burn! Remove from oven and allow to cool completely.
- Place the cooled pecans into a food processor and pulse a couple times to form a coarse crumbly mixture. Place a couple tablespoons of “crust” into the bottom of each jar and set aside.
- To make the filling, in a large bowl, toss the peaches with the honey, extract, and spices. Melt the butter in a large skillet over medium heat. Add the peach mixture to the skillet and toss gently to heat through, 2-4 minutes.
- Turn off the heat and if the mixture is very liquidy, add the almond flour to the peaches and stir to combine.
- Place several spoonfuls of the peach pie mixture on top of the pecan crust and top with crème fraiche, whipped cream, vanilla ice cream or whipped coconut cream. Also delicious for breakfast on warm porridge or with yogurt. Serve immediately!
Notes
Like this recipe? Rate & comment below!
Just found your website AMAZING!!! Great recipes!!! And healthy,,do you think I can make this
In a pie pan?
PS made your peach and blueberry crisp, Out of this world!!!! Thank You!!!
Thank you, I’m glad you’re here! You could make this in a pie pan if you like or just serve in small bowls all the same. Either way, it’s not supposed to be a perfect-looking dessert. It’s beyond delicious!
Looks yummy- can’t wait to try it. Where did you get the red striped napkins in your pictures?
Sur La Table. ALso, Ikea has some great towels that look like flour sack towels, but way cheaper. Check my pinterest page 🙂
hello there~~
this was delicious,beyond delicious. the family devoured it…I had them with the smell of the warm peaches 🙂
I accidentally used the blender for the pecans-DON”T-not good at all.
I was wondering-I tried to whip coconut cream,,no luck. is there a trick? the family loved the taste of the coconut cream and used it just the same. LOL
The coconut cream can be tricky. I haven’t had luck with every brand of coconut milk. You have to refrigerate a can of full-fat coconut milk and then scoop out the solidified fat on the top of the can. Whip that the way you would heavy cream. But not all brands separate the way you need them too :(.
OK, now we HAVE to meet in person. My virtual assistant made these and brought me some which my husband and I are currently eating and loving. Two indirect encounters in one day! This recipe is divine!
Nice! Email me [email protected] 🙂
Extremely yummy! And I don’t even like peaches that much. I don’t have jars, so just put the ingredients in bowls for me and my husband. Cut the recipe in 3rds and will make more tomorrow since I have lots more peaches. Yum! Thanks a lot!
I love that you tried this even though you don’t like peaches that much. 🙂 And you definitely don’t need jars as you figured out. Looks pretty for a dinner party, but otherwise I’ve used coffee mugs before or regular short drinking glasses. Thanks so much for your feedback!
I wonder if it would hold up if you can it? Has anyone tried?
Hmmmm…..not sure about that and also not sure if any of my students who had this in class is a canner. My only hesitation is that the pecans will get soggy. But I don’t see why the filling would be a problem.
Love this recipe. Made it twice this week. Daughter #1, Ms. High Maintenance loves it….I totally love it. Simple, fresh, and delicious. Thanks for the inspiration once again.
You described it perfectly, Delilah — “simple, fresh, and delicious.” Thank you!
Just realized how nerdy that sounded. 10pm on a Friday night is just the beginning of the night for many people. I remotely remember a time that it was so for me too…
Haha! Those “people” don’t include me anymore. I turn into a pumpkin at 10:00!
I need to stop reading your posts late at night, with a hankering for something sweet, creamy and crunchy. Looks delicious! Can’t wait to try – first thing tomorrow morning!
This is a beautiful dessert which definitely removes the pie intimidation factor. I think the only modification that I would suggest, to what seems to be a wonderful recipe (and I’m excited to make), is instead of leaving the “pecan goodness” all at the bottom, perhaps layer it in through the peaches! YUM. Awesome recipe. Looking forward to the Farmers Market tomorrow 🙂 Thank you Pamela-
Why not! You can’t go wrong. BTW, Ken’s Top Notch Produce has the best organic peaches at the Torrance Farmers Market. 🙂