Almond-crisped peaches are like self-contained peach crumbles. The topping is crunchy, and the inside of the peach is tender, sweet, and juicy. They are a great way to use up any substandard, mealy peaches you might have in your fridge.
From Smitten Kitchen
Yield: 8 servings
- 4 ripe peaches
- 1/3 cup (55 grams) whole almonds OR 55 g (6-7 tablespoons) almond meal OR 55 g finely chopped almonds
- 1/4 cup (50 grams) sugar
- 3 tablespoons (45 grams) cold unsalted butter, cubed if using whole almonds, melted if using almond meal or finely chopped almonds
- 1/4 cup (20 grams) oats
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- Heat oven to 350°F. Line a baking dish or sheet with aluminum foil for ease of cleanup.
- Halve peaches and remove pits. Place fruit cut side up in baking dish or sheet.
- If using whole almonds: In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats, cinnamon, and salt, then butter, pulsing the machine until the ingredients are just blended.
If using almond meal or finely chopped almonds: In a small bowl, stir together almonds, sugar, oats, cinnamon, and salt. Then stir in melted butter.
- Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it.
- Bake 45 minutes to 1 hour (baking time varies with peach size), until the top is brown and crisp and you can easily slice through the fruit with a fork or spoon.
- Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream, or even plain yogurt, cold, for breakfast.