I bought a nut milk bag months ago with the vision of making my own pecan milk. And yes, I still giggle at the phrase “nut milk bag”. Well, I finally made some pecan milk, but I didn’t know what to do with all those leftover pecan pieces that had been drained of their essence. On a whim, I put together this paleo pecan and peach crumble recipe. It’s actually delicious.
If you wanted a short-cut, you could probably use almond meal or pecan meal to make this recipe. But I’ll assume you made your own pecan milk and you’re trying to make use of the excess.
A simple pecan milk recipe is using 1 1/4 cups pecan pieces and 4 cups of water. Soak the two together overnight in the refrigerator. Blend, then strain using the nut milk bag. You’ll get your plain pecan milk and have the leftover pecan meal for this recipe.
Ingredients for Paleo Pecan and Peach Crumble
- 1 Peach
- Leftover pecans from pecan milk
- 1/2 Tsp Salt
- 1/4 Cup Maple syrup
- 1/2 Tsp cinnamon
- Pecan Milk to serve with
Making the Paleo Pecan and Peach Crumble
Preheat the oven to 350 degrees.
Spread the nut meal over a baking sheet, then slice the peach to put over the nut meal. Sprinkle the salt, cinnamon, and maple syrup over the whole thing and put it in the oven. Bake for 40 minutes.
Your goal in baking this, besides just cooking the peach, is to remove the liquid from the pecan meal so it’s not mushy. Make sure you don’t burn the pecans.
Once you’re satisfied with the cook, mix it all together and put it in small bowls. I use the Pyrex bowls which are great because they have lids. You can make all the servings then save them for later.
Serve it by pouring a bit of pecan milk over it all. You can get that hot/cold thing and simulate an ala mode thing. Absolutely delicious.