It’s still peach season! This may be the best ever peach season I’ve experienced in Texas. Possibly. I made this at the start of peach season a few weeks back and the peaches are even better now. I love that I barely use any sugar, as the peaches are so sweet. This topping did well with peaches and blueberries, peaches and cherries, and peaches all on their own and it held up nicely the next day too. Enjoy!
1.5-2 pounds peaches (about 5-6 cups)
1 cup blueberries, optional
1/2 cup hazelnuts
1/2 cup almonds
1/2 cup oat flour
1 3/4 cup oats (divided into 1/2 cup and 1 1/4 cup)
1/2 cup sugar
pinch of salt
1 1/4 cup oats
3/4 cup sliced almonds
1/4 cup agave
Preheat oven to 350. To prepare the peaches: bring a pot of water to boil. Add the peaches but don’t crowd them, so you may have to do this in batches. Boil just for 30 seconds to 1 minute. Remove peaches to a strainer. When cool enough to handle, peel the peaches with your fingers. The skin should come off nice and easy. Remove pit and slice the peaches into quarters or eighths. Place the peaches and the blueberries in a 9×13 glass baking dish and set aside.
To prepare the topping, combine the nuts, oat flour, and 1/2 cup of the oats in the food processor. Blend until fine. Add the sugar and salt and blend.
In a separate bowl, combine the remaining oats, almond slices, and agave. Mix with a fork or your hands. Add the dry mixture to the wet. Spread the topping out evenly all over the fruit. This makes enough topping to cover it pretty completely. Bake for 40-45 minutes. Top with whipped cream, or yogurt with honey as I did here.