Ingredients
- FOR THE TOPPING
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 3/4 teaspoon cardamon (optional)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 ounces almond paste (about 1/3 cup, crumbled)
- 6 tablespoons butter (chilled butter, 3/4 cup cut into 1/2 inch cubes)
- 1 1/2 cups sliced almonds
- FOR THE FILLING
- 2 1/2 to 2 3/4 pounds peaches (halved, pitted, each half cut into 4 wedges, about 8 cups)
- 1/2 cup apricot preserves (I use peach and even raspberry works well)
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cardamon (optional)
- 1/2 teaspoon ground ginger
How to Make
-
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.
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Step 2: Add butter using on/off turns, process until moist clumps form.
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Step 3: Transfer to a medium bowl and add almonds.
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TO MAKE THE FILLING
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Step 4: Preheat oven to 400 degrees
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Step 5: Butter an 11x7 inch ovenproof glass baking dish or deep-dish pie dish.
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Step 6: Toss peaches, preserves, brown sugar, flour, cardamon and ginger in a large bowl until peaches are coated.
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Step 7: Transfer the peach filling to the prepared dish and sprinkle topping over.
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Step 8: Bake until topping is golden, peaches are tender and juices are bubbling around edges, about 40 minutes.
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Step 9: Cool at least 20 minutes before serving.
We hope you enjoy this recipe!
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