Peach Cobbler Bites
This blog post is made in partnership with the Almond Board of California
Almonds are known and loved by many of us! They are a very versatile nut with many benefits. That said, it has popped up on people's radars that it takes a lot of water to grow almonds. I recently had the opportunity to speak with one of the farmers, Kiku Severson, a third generation California almond farmer, and got to hear about the almond community’s efforts to increase sustainability when it comes to growing almonds.
Kiku explained to me that her family has been growing almonds for generations! Since her family has been farming there have been a wide variety of improvements made to conserve water on farm. For example, when they used to do flood irrigation, which was not as precise. Now they use micro sprinklers, which delivers the water right to the root zone. To be even more efficient they have sensors in the soil that show exactly how much water the tree may need. Kiku said her father has an app on his phone that shows how much water the tree has access to! I was mind blown by this and found it to be pretty cool that technology can help in this process of reducing water usage.
Almonds California almond farmers are also innovative with their goal to achieve zero waste in their orchards.. The water used to grow almonds is actually growing 4 different products. The hull and the shell of almonds are used as for livestock bedding and feed for animals and the trees are used for mulch to create healthier soil. Of course, there are also the almonds that we get to enjoy! Kiku told me the that California almond farmers are continuously researching new ways they can recycle different the parts of the almonds we don’t eat, and it sounds like there are some cool things in the works.
When I asked Kiku what she felt was important for consumers to know about almond farming, she stated she wants people to know that while farmers are working towards their 2025 Zero Waste Orchard Goal reducing waste, they want to take it even further! They are continuously researching how the almond life cycle and farming practices can play into climate change solutions. Kiku explained to me that they really care about these topics and are taking initiative to work towards sustainability each day. With all of this knowledge around almonds - I think it’s time we make a recipe using them!
If you are interested in learning more about how California almond farmers are “Growing Good” - head to this link!
These peach cobbler bites are what summertime dreams are made of! They are a fun twist on classic peach cobbler turned into individual servings. They have a homemade crust using gluten free all purpose flour and almond shavings. This crust turned out even better than I expected and I honestly can’t wait to make creations with other fruits using it as well.
The filling is so simple, just two ingredients! Peaches + sugar. The peaches bake down to melt in your mouth perfection. I think these are best served immediately with a scoop of vanilla ice cream and additional almond shavings. They are a bit messy, but a tip to help them stay together is to let them cool completely, at least 30 minutes, before removing them from the pan. I also absolutely love this non stick silicone muffin pan, it has been a game changer. Hope y’all love these!
Peach Cobbler Bites
Ingredients
- 1 cup gluten free all purpose flour
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 6 tbsp cold butter
- 1 tsp vanilla
- 1/4 tsp pink Himalayan sea salt
- 3 tbsp. cold water
- 4 large soft peaches
- 1/2 cup brown sugar
- Vanilla ice cream
- Additional almond shavings for topping
Instructions
- For the crust place the flour, butter, sugar, almonds, vanilla, and salt in a food processor. Mix on low, add in 1 tbsp. of cold water at a time. Let blend until everything is mixed well.
- Using a well greased muffin pan (I prefer to use a non stick silicone muffin pan), spread out the dough evenly and press down into the pan.
- Place the muffin pan in the oven and bake the crusts at 400°F for 12 minutes. Remove from the oven and let cool completely.
- Cut the peaches into into small (~1/4") cubes and mix together with the sugar. Place the peach cubes on top of the crusts in the muffin pan. Fill right to the brim but do not overload them.
- Bake at 375°F for 15 minutes and then broil on high for 2 minutes.
- Let cool completely, at least 30 minutes, and then remove from the pan. These are best served immediately - preferably topped with a scoop of vanilla ice cream and additional almond shavings! These are a bit messy but oh so delicious.