"Right Next to Banoffee Pie"

This is my 1000th post (what?!) and I had planned it to be a giveaway and a celebration of a few other things going on around here, but that can wait its turn.  Right now, I must tell you about something that Ben says is "up on my dessert chart right next to Banoffee Pie."  Some bloggers would now type:  People.  I can't even!  Mind. Blown. What will he say next?!

But instead, I'll just say that this Nutmeg Crunch is a keeper and to garnish Ben's comment, it's not even really meant as dessert!

I saw Marisa's blog this morning about Nutmeg Crunch.  I hopped over to Team Yogurt and pinned it.  Usually my pins languish a while on Pinterest while I think or forget about them.  No, on the walk home from school, I suddenly had the perfect dessert idea and it was entirely doable in the short interval before supper, on top of pregnancy weariness and homework supervision, because this recipe is so short and quick.

For dessert tonight, I put half a home-canned peach in a little dessert dish, dolloped on a little plain yogurt, and topped it all with Nutmeg Crunch.  So perfect - a balance of soft, tart, crunchy, rich, and sweet.  On its own, the Crunch is pretty rich - I wouldn't eat this as granola, but I'm planning to use it as a plain yogurt topping.  And I'm sure we'll repeat the peach/yogurt combo as long as the home-canned peaches hold out.  Oh, I bet the Crunch would be good on applesauce, too!

Nutmeg Crunch, adapted just slightly from Team Yogurt

In food processor, combine:
1 cup rolled oats
1 cup unsalted almonds
1 1/2 Tbsp. salted butter, room temperature or melted
1/4 cup honey
1/4 tsp. salt
1 tsp. nutmeg, preferably freshly grated

Pulse the processor until ingredients are well-mixed in tiny chunks and crumbs.  Scatter the crumbly stuff over a parchment or Silpat-lined baking sheet, making sure the layer is thin and even.  Bake at 325 for 8 minutes.  Stir and toss.  Return to oven and bake again for 7-8 minutes, until starting to brown evenly.  Cool completely before storing in a tightly lidded jar.  Keep at room temperature.

Notes:  There's supposed to be an additional ingredient, 1 Tbsp. dark brown sugar, which I overlooked in my supper rush.  I think the Crunch is perfect without it.

Also, to be entirely frank, I eyeballed my honey and nutmeg amounts because I hate measuring those things, so it's possible I didn't get the exact measurements listed here.  But still:  so delicious!