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Peach & Almond Crisp

Created by CoffeeB on October 11, 2011

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

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.