Peach & Almond Crisp
Recipe: #413
October 11, 2011
Categories: Peach, Brunch, Mothers Day, Thanksgiving Oven Bake, Vegetarian, Cobblers/Tarts, Kosher Dairy, more
"If you love the taste of almond in combination with fruits, this will be the recipe for you. Although there seems to be alot of steps required for this recipe, don't let it scare you away. It comes together fairly quickly and is well worth it in the end. Pair this with some vanilla icecream and well...it doesn't get much better."
Ingredients
- FOR THE TOPPING
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (300.1 g)
- Calories 462.9
- Total Fat - 16.3 g
- Saturated Fat - 8 g
- Cholesterol - 53.6 mg
- Sodium - 565.5 mg
- Total Carbohydrate - 72.8 g
- Dietary Fiber - 3.9 g
- Sugars - 48.9 g
- Protein - 11.4 g
- Calcium - 34.8 mg
- Iron - 1.4 mg
- Vitamin C - 87.2 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE THE TOPPING
Step 1
Blend flour, brown sugar, cardamon, ginger and salt in a food processor. Add almond paste and process until fine crumbs form.
Step 2
Add butter using on/off turns, process until moist clumps form.
Step 3
Transfer to a medium bowl and add almonds.
TO MAKE THE FILLING
Step 4
Preheat oven to 400 degrees
Step 5
Butter an 11x7 inch ovenproof glass baking dish or deep-dish pie dish.
Step 6
Toss peaches, preserves, brown sugar, flour, cardamon and ginger in a large bowl until peaches are coated.
Step 7
Transfer the peach filling to the prepared dish and sprinkle topping over.
Step 8
Bake until topping is golden, peaches are tender and juices are bubbling around edges, about 40 minutes.
Step 9
Cool at least 20 minutes before serving.
Tips
No special items needed.