GF and Sugar Free Peach Croustade

Gluten Free and Sugar Free Peach Croustade

This is the same recipe as Ive posted in the past, but I replaced all refined sugar with 100% pure maple syrup and honey

Peaches:

• 1 1/2 pounds small ripe yellow peaches (about 6-7), unpeeled, quartered and pitted

• 2 tablespoons honey

• 2 tablespoons maple syrup.

Crust:

• 2/3 cup slivered almonds

• 1 cup gluten free flour

• 1/4 honey

• 1/2 teaspoon salt

• 7 tablespoons chilled unsalted butter (cut into 1/2 inch cubes)

• 1 large egg yolk

• 2 tablespoons honey

Honey Yogurt

• 1 1/2 cups plain Greek-style yogurt

• 3 tablespoons honey

Crust:  In a food processor, coarsely chop almonds.  Transfer nuts to a bowl (do not wash processor).  Blend flour, honey in processor.  Add butter, using on/off turns, process until mixture resembles coarse meal.  Drop egg yolk through feed tube and blend just until moist clumps form, using on/off turns.  Gather dough into ball, flatten into a disk.  Wrap in plastic and freeze 30 minutes.

Preheat oven to 375 F.  Roll out dough disk between 2 floured sheets of parchment paper to 10-inch round, sprinkling with .  Remove top sheet of additional flour as necessary.  Remove top sheet of parchment.  Sprinkle dough evenly with 1/2 cup chopped almonds.  Replace parchment atop crust and roll to 11-inch round, embedding nuts into dough.  Invert crust and parchment onto heavy baking sheet, nut side down.  Remove top sheet of parchment.

Put peaches in the center of the dough. leave a 1 1/2 to 2 inch plain border.  Using parchment as aid, fold outer edge of crust over edges of peaches.  Drizzle peaches with maple syrup and honey.  Sprinkle with remaining chopped almonds over crust and peaches.

Bake until crust is golden brown, about 30 minutes.  Cool 20 minutes.  You can try and transfer the croustade onto a platter, but I generally leave mine on the baking sheet and serve.