Almond-Crisped Peaches

Introducing the easiest, fastest way to make fruit crisp: almond-crisped peaches. Tender summer peaches and crispy almond streusel. Endless variations.

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!

Almond-Crisped Peaches | Delicious Not Gorgeous

1 year ago: Matcha Waffles, Strawberry Daifuku
2 years ago: Coconut Cashew Granola

Almond-Crisped Peaches
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

  1. 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.
  2. Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or even plain yogurt, cold, for breakfast.

Almond-Crisped Peaches | Delicious Not Gorgeous

8 Replies to “Almond-Crisped Peaches”

  1. MMMMmmm! This sounds so good right now, what a perfect combo of flavah!

  2. frustrated rants are the best for letting off steam. especially after dealing with 11 year olds! these are the perfect mini-dessert too – I often bake up individual choc chip cookies to avoid make a big dessert, so this is such a good alternative. i wish we had more stonefruit around at the moment!

    1. haha yes, rants work veryyy well. chocolate chip cookies are perfect for everything! these are just a touch more seasonal (for california at least!) is all (:

  3. I almost licked my screen over this! Just seeing the layers all together is what made me want it so badly. I don’t cook or bake much, but I might make an exception for this one. Great job!

    Danielle | http://www.FollowMyGut.com <3

    1. thanks danielle! this one is so easy- highly recommend! hope you get a chance to try it before peach season ends ^__^

  4. I love your blog. I have been reading for about a year. How about making a great Apple Fritter.

    1. thanks mrs. i!! hope you’re doing well. and adding apple fritters to my to-make list 😊

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