This recipe is kind of like making individual peach cobblers, except no chopping (except to cut them in half) or peeling the peaches.
It is not super-sweet, just enough to feel like a dessert. The peaches keep their natural flavor and sweetness.
3 or 4 large peaches (depends on how large you can find)
2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup melted butter
1/4 cup honey
1 tsp vanilla
A little extra honey
Preheat oven to 375 degrees.
Combine almond flour, salt, and baking soda in a large bowl.
Add melted butter, vanilla, and honey.
Whisk eggs and pour into bowl.
Slice peaches in half. Remove pits. Scrape out the area that surrounded the pit.
Place peaches in a glass baking dish. For easy cleanup line the baking dish with foil or parchment paper – I like the parchment paper/foil combo I recently found.
Drizzle a little honey over the peaches and sprinkle with cinnamon.
Scoop batter on top of the peaches so it fills the hollow of the peach and covers the top in a thick layer.
Sprinkle a little more cinnamon over the batter.
Bake for 30 minutes, until shortcake is golden brown on top.
Reduce heat to 350 degrees.
Add a little (like a 1/4 – 1/2 tsp) butter to the tops of the shortcakes. Cover dish with aluminum foil and bake for an additional 10 minutes.
Allow to cool a little before serving, but it is good warm.