Prep 30 mins
Cook 1 hr
From the book The Best Of America' Test Kitchen 2008. Made it and it was delicious, but at the same time not to hard to make. Just read all instructions first as they may happen simultaneously. Also a lot of places it says to use a food processor, but since I didn't have one, I didn't use one; so I changed the recipe to reflect that if you want to use a food processor by all means be my guest
- 3 1⁄2 lbs firm ripe peaches
- 1⁄3 cup granulated sugar
- 3 -5 tablespoons lemon juice (it says fresh I used a bottle also I read it wrong and used 4 tbsp where it says tsp worked out anyw)
- 1 1⁄4 teaspoons cornstarch
- 1 pinch cinnamon
- 1 pinch ground nutmeg
- 1 cup flour, all purpose is fine
- 1⁄4 cup granulated sugar
- 1 tablespoon granulated sugar
- 1⁄4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 6 tablespoons butter, cut into 6 pieces (it says unsalted and to add salt I just used salted butter)
- 1⁄2 cup sliced almonds
- Preheat oven to 350°F.
- Toss the prepared peaches in a bowl with sugar and let that marinate tossing "often" for at least 30 minutes
- Meanwhile combine the flour, sugars (reserving the 1 tbs granulated), and vanilla until combined.
- Add the butter and half the nuts until the mixture is in large crumbly balls or combined whichever happens, then add the rest of the nuts and only mix it a little.
- Transfer the crumb mixture to a parchment lined baking pan and lay it all out in a moderately even layer bake until chunks are lightly browned and firm 18-22 minutes if preheated.
- Once the peaches are done marinating, drain them reserving the juice then put them back in their bowl
- Taking the juice and add all the other "filling" ingredients and mix until blended then mix the juice mixture and the peaches back together and lay in the bottom of a 8 in square baking dish or something of a similar size.
- Once the topping is done baking remove the oven and turn the oven to 375 then pick up the parchment paper with the crumbs and lay them out evenly on top of the peaches
- Sprinkle the sugar over the peaches and bake until the topping is well browned and the peaches are bubbling around 25-35 minutes.
- Once done remove from oven and cool 10+minutes before serving (they say 15+minutes I used 10 it worked out fine).