Baked Peaches with Almond-Crisp Topping
1 hr 5 min
A crisp is a simple country-style dessert where fruit is topped with a mix of flour, brown sugar, and butter and baked. We used individual halved peaches because it's even easier to cover them with the topping, which includes almonds and oats for crunch. It takes about 40 minutes to bake, and then you can serve it warm or at room temperature, which makes it perfect to make for a dinner party so you can have it ready whenever you need it. Feel free to use walnuts or pistachios instead of almonds, or pears and apples instead of peaches, if you want to mix this recipe up a bit.
24 oz, 4 (6-ounce) firm-ripe, halved and pitted
¼ cup(s), sliced, whole
Packed light brown sugar
2 Tbsp, cut into pieces
Old-fashioned rolled oats
- Preheat oven to 375°F.
- Place peaches, cut-side up, in small shallow baking dish that has been sprayed with nonstick spray. Combine almonds, brown sugar, and salt in food processor and pulse until almonds are coarsely chopped. Add butter and pulse until mixture is evenly moistened and forms small clumps; add oats and pulse just until mixed. Spoon about 3 tablespoons almond mixture into center of each peach, pressing lightly to cover peaches.
- Bake until topping is golden brown and crisp and peaches are tender when pierced with fork but still hold their shape, about 40 minutes. Transfer peaches to wire rack and let cool about 10 minutes. Serve warm or at room temperature, garnished with optional yogurt or whipped cream.
- Serving size: 1/2 stuffed peach