Almond Crisped Peaches

For the last sweet peaches found in various Farmer's Markets, this recipe is a must try as summer slips away! 

Peach season was pretty good this year, not the best, but pretty good. I was able to make a few crumbles, cobblers and galettes! However, possibly one of my favorite peach recipe that I came across this summer was Smitten Kitchen's Almond-Crisped Peaches.

We all know my love affair with Smitten Kitchen after discovering the Red Wine Chocolate Cake. And her blog and cookbook continue to impress me. The best part about this recipe is that it is gluten-free! I love finding gluten free recipes that don't require a ton of expensive ingredients. The only thing here I had to buy was the peaches (and the ice cream of course)!

As we say "Goodbye" to summer here in NC, we welcome Fall with open arms. But first, Costa Rica!! Ryan and I are off for a much needed vacation. Don't worry, we will be back with a full report and plethora of Fall recipes!! See you in October :)

Almond Crisped Peaches

Recipe from Smitten Kitchen

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 45-60 minutes

4 ripe peaches
1/3 cup (55 grams) whole almonds
1/4 cup (50 grams) sugar
3 tablespoons (45 grams) cold unsalted butter, cubed

1/4 cup (20 grams) rolled oats

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

pinch of sea salt

Heat oven to 350 degrees. Halve peaches and remove pits. Place fruit cut side up in baking dish. 

In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended. 

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 for 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.

Without a food processor: Use an equivalent weight of almond meal or finely chopped almonds, stir in sugar and any other ingredients, then the same volume of butter, melted. It will be less clumpy, but the oven won’t know the difference.