Once the summer farmers markets close up shop for the season I get really sad about the lack of fresh tomatoes and peaches in my life. This recipe is a last hurrah homage to the summer peach. It’s super easy to make, delicious, and is a knock out every time.
Almond Crisped Peaches (serves 2, inspired by Smitten Kitchen’s recipe)
2 ripe peaches
3 tbsp. unsalted butter
1/4 cup whole almonds
3 tbsp. sugar
1/4 cup oats
1/8 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
Pinch of salt
Add the oats, almonds, sugar, cinnamon, and salt into a food processor. Pulse together until they are ground down to a fine meal.
Add the butter and pulse until the mixture comes together uniformly.
Wash, slice, and de-pit the peaches.
Put the peaches cut side up in a baking dish (any will work, I used a loaf pan) and top each with 1/4 of the crumble mixture. Flatten the mixture out into an even layer on top of each peach.
Bake the peaches on 350 degrees for 45 minutes. Let them cool slightly, serve, and enjoy. We ate these as is but you could totally top this with vanilla ice cream or whipped cream – perfection!
How do you get your peaches so perfectly ripe? Mine are always a dismal failure–overripe and mealy or underripe and crunchy and bland. The paper bag trick never seems to work for me.
I don’t think it’s anything I do – just great farmers at our farmers market I guess! :)