with my newfound summer freedom, i’ve gone to sf, palo alto and santa cruz, with a weekend trip with some high school friends coming up in a couple days. i’m also helping coach a middle school softball team.
speaking of which, were you annoyingly attention seeking and dependent when you were 11? there’s a know it all that i can’t stand, and another who asks permission to tie her shoe during water breaks (i wish i was kidding).
it’s a lot easier to just roll widdit since i’m the assistant coach, and i’m usually a lot calmer once i come home, rant for a few minutes, then potato out. preferably with one of these almond-crisped peaches.
this recipe is perfect if u have meh peaches (or nectarines or apples or pears). it yield almond-crisped peaches with crispy, buttery, sweet streusel-like topping, and tender fruit made sweeter and better by the oven. it’s like a fruit crisp, but so much easier.
the variations are endless. coconut oil instead of butter if you’re dairy free or a coconut nut (say that 80 times fast). any nut instead of almonds. seeds instead of the oats. nutmeg or cloves or ginger or allspice or any other toasty wonderful spice instead of cinnamon. let me know what variation sounds best to you in the comments!
Adapted by Smitten Kitchen from Nigel Slater’s Ripe: A Cook in the Orchard
2 ripe peaches, halved and pitted (but really any fruit works [within reason])
1/6 cup chopped almonds or 1/4 cup almond meal
2 T sugar (raw, superfine, granulated, brown, any)
1 1/2 T unsalted butter, melted
2 T rolled oats
1/16 tsp ground cinnamon
- Place the fruit cut side up in a baking dish. Mix everything but the fruit with a pinch of salt. Spoon the almond mixture into the center of each peach, then press it flat. Bake at 350F for 45-60 minutes (depends on fruit size/ripeness/variety/etc), until the top is brown and crisp and the fruit is fork tender.
- Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or even plain yogurt, cold, for breakfast.