Deconstructed Peach Dumpling

Preheat the oven to 400.
Cut the crust into 8 circles that are a little larger than the peaches.
Using a fork, bake on a parchment lined pan for 6-8 minutes. Or until golden brown.

For the filling:

1/2 c almonds
1 T almond or oat flour
2 T unsalted butter
2 T brown sugar
1 t brandy or Amoretto, optional

Measure almonds into the bowl of a small food processor. Add the flour. Pulse until almonds are finely ground. Add the butter and brown sugar and process until the mixture forms a paste.
2 ripe freestone peaches, cut in half, stone removed scoop out just a little of the peach.
Do not peel.

Divide the filling between the peaches and fill spreading a little on the top of the peach.
Bake in a parchment lined pan at 400 for 5 minutes and reduce heat to 350 and bake 35-40 minutes or until peaches are tender. Check while baking. If becoming too brown place a sheet of foil over the peaches.

To serve:

¼ c peach or apricot jam
Toasted almond slices
Sweetened whipped cream

Place one circle of the pastry. Place a little off center on the plate. Drizzle the plate with the jam, sprinkle over the almond slices and dot with whipped cream. Top the pastry with a baked peach half, and place the second circle on the top.

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