I am leaving for France in a week. For two weeks.

I swore to myself and my husband that I would take the trip to France as an opportunity to actually disengage and unwind. That’s not something that I regularly do.

I take trips, but work the whole time. In July, I went to a beach town and then never went to the beach.

This is part of the trade-off of being an entrepreneur/creative. If I don’t work, I don’t eat. And my company Eat Happy Kitchen is still in the crucial all-hands-on-deck phase, which means I don’t have the luxury of checking out mentally.

I’ve already scheduled several meetings during my time in France, but I’m making sure I don’t interfere with the whole point of the trip, which is food, wine, and relaxation.

Before I go, I have to make sure I’ve got social media content scheduled out, that our new spice tins are ready to be launched this weekend, and that people are buying up our cheese bite subscriptions by the truckload.

BTW, here’s a photo of the new spice tins…they are ready to be sent to your homes, we are just waiting for our website to be updated.

If you want to be the first to be notified when the new tins are available for purchase, make sure you enter your email here.

OK, let’s get to this No Sugar Peach Crumble recipe (that is also gluten free and grain free, what the what).

Peach season is short but satisfying. Don’t waste another moment not buying these end of season peaches. I need you to step up and make this crumble.

You will be glad you did.

Just like I’ll be glad I didn’t answer so many emails while I’m in France.

Downloadable, printable PDF of No Sugar Peach Crumble lives here:

NO SUGAR PEACH CRUMBLE

(Serves 2-3)

* 3 tablespoons butter

* 2 ripe peaches, sliced

* 2 teaspoons vanilla extract

* Pinch of salt, plus 1/4 teaspoon salt

* 3/4 cup heavy cream, divided

* 2 tablespoons pine nuts

* 1/4 cup almond pieces

* 1/4 cup pecan pieces

* Pinch of cinnamon (optional)

Preheat the oven to 350 degrees. In a large sauté pan on medium heat, melt the butter until bubbly and starting to brown on the edges of the pan. Add the peaches and toss to coat in the butter. Cook 1-2 minutes until the peaches start to soften. Add in the vanilla extract and pinch of salt, then stir to cook for another 1-2 minutes. Turn off the heat and stir in 1/4 cup of the heavy cream. Set aside while making the crumble topping.

In a small food processor or blender, combine the pine nuts, almond pieces, pecan pieces, a drizzle of the pan cream sauce from the peaches, 1/4 teaspoon of salt, and optional cinnamon. Pulse to grind into a crumble-textured topping, about 20-30 seconds.

Place 2-3 small ramekins on a baking sheet. Pour the peaches and cream mixture evenly into the ramekins. Spread the crumble topping across the peaches and cream. Cook in the oven for 15 minutes, or until the nuts are starting to turn golden and fragrant, and the peach mixture is hot and bubbly. Remove from the oven and let stand 5 minutes.

Whip the remaining heavy cream for 3-4 minutes to your desired consistency of whipped cream. Scoop the whipped cream on top of each ramekin and serve.

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