Almond-crisped peaches from Smitten Kitchen by Deb Perelman

  • almonds
  • peaches

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on May 02, 2014

    Made for a fall dinner party dessert. Used apples, not peaches, cut to echo the shape of the peach halves. Dipped them in lemon water, topped them, and let them sit in the baking pan, until just before sitting down at the table. Let them bake at 350 until they smelled good - turned the broiler on for just a sec to brown up the tops. They broke down a bit into almost applesauce at the very bottom of the pan, but kept their shape when spooned into bowls. The crispy topping is addictive. Vanilla gelato and the pan was all but licked clean. Subsequently made this many times over the winter, even making a big batch of the topping and freezing it in balls for smushing over the fruit. Cannot wait to make this in the summertime, as written.

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