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Individual Warm Peach Pie Pots

Servings: 6 -7, depending on the size of your glasses or jars. I've used half-pint and pint jars. You don't have to use jars or glasses, but it looks so pretty that way.
Author: Pamela, inspired by Roost

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

If you are nut-free, you can still make the peaches alone or serve them over crumbled cookies, like graham crackers or gingersnaps.