Almond-Crisped Peaches


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.

Original recipe


Almond-Crisped Peaches
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


  1. Heat oven to 350°F. Line a baking dish or sheet with aluminum foil for ease of cleanup.
  2. Halve peaches and remove pits. Place fruit cut side up in baking dish or sheet.
  3. 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.
  4. Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it.
  5. 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.
  6. Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream, or even plain yogurt, cold, for breakfast.


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