Almond-Crisped Peaches
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Ingredients
- 4 ripe peaches
- 1/3 cup (55 grams) whole almonds
- 1/4 cup (50 grams) sugar
- 3 tablespoons (45 grams) cold unsalted butter, cubed
- Optional extras: 1/4 cup (20 grams) rolled oats
- 1/8 teaspoon ground cinnamon
- Pinch of sea salt
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Preparation
Step 1
Heat oven to 350 degrees.
Step 2
Halve peaches and remove pits. Place fruit cut side up in a baking dish.
Step 3
In a food processor, grind almonds and sugar together until coarsely ground, leaving a few pebbles.
Step 4
Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended.
Step 5
Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it.
Step 6
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.
Step 7
Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream, or even plain yogurt, cold, for breakfast.
Step 8
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Chef's notes
Nigel Slater's recipe is incredibly simple:
almonds, sugar, and butter.
Consider adding rolled oats, cinnamon, and sea salt for a traditional crisp texture.
The topping is more butter and brittle-like without the extras, still buttery and crisp with them.
Try using nectarines, plums, or apricots instead of peaches.
Feel free to experiment with other nuts like pecans or walnuts.
Without a food processor, use almond meal or finely chopped almonds and melted butter.
