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Peach And Almond Crisp

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Ingredients
  Sliced peeled peaches/Nectarines / frozen unsweetened peach slices 8 Cup (128 tbs)
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Rolled oats 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs), toasted
  Butter 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Peach nectar/Orange juice 1⁄4 Cup (4 tbs)
Directions

Thaw peaches, if frozen.
Do not drain.
For topping, in a medium bowl stir together brown sugar, 1/2 cup of the flour, the oats, almonds, and the 3 tablespoons granulated sugar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
For folding, in a large bowl stir together the remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger.
Add the peach or nectarine slices with their juice and peach nectar or orange juice; toss gently to coat.
Transfer filling to an ungreased 3-quart rectangular baking dish.
Sprinkle with topping.
Bake in a 400° oven for 30 to 35 minutes or until fruit is tender and topping is golden brown.
Serve warm or at room temperature.
If desired, serve with ice cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Almond
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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