These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch.

SERVES 4-6.

INGREDIENTS:

FOR THE STREUSEL

  • 1/2 cup blanched almonds
  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tsp. acacia (or other light) honey
  • 1 1/2 tsp. lemon zest
  • 1/2 tsp. ginger powder
  • 4 tbsp. cold unsalted butter, cut into cubes

FOR THE PEACHES:

  • Juice of one lemon
  • 1/4 cup acacia honey, plus more for drizzling
  • 1/2 tsp. cinnamon
  • 4 firm peaches, halved and pitted
  • Canola oil or cooking spray for grilling

INSTRUCTIONS:

  1. Make the streusel: Process almonds in a food processor until fine and flour-like. Add flour, sugar, honey, zest and ginger powder and pulse to combine. Add butter pieces and pulse until the mixture resembles coarse crumbs; be careful not to over-process. Set aside.
  2. Preheat outdoor grill or grill pan to medium-high heat. Whisk together lemon juice, honey and cinnamon in a bowl. Add peach halves and gently toss to coat.
  3. Brush grill or grill pan with oil, or coat with cooking spray; lay peaches face down and grill until softened and caramelized, about 5 minutes. Brush domes with more of the lemon-honey mixture, flip with tongs and grill on other side, 2-3 minutes.
  4. Preheat the broiler and set your oven rack in the highest position. Lay grilled peaches face up in a 9×13 baking dish. Spoon a generous amount of streusel onto each peach half. Broil until lightly browned, about 5 minutes; serve drizzled with additional honey.

Source: http://www.saveur.com