Almond Peach Crisp

"This recipe which came from a First Magazine is the absolute best I've ever eaten. Prep time includes peeling the peaches."
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Ready In:
1hr 5mins




  • Heat the oven to 375.
  • Butter a 9" square baking pan.
  • Combine the flour, 1/2 cup of the sugar, 1/4 tsp.
  • of the nutmeg and the salt.
  • Cut in the butter until the mixture is crumbly.
  • Mix in almonds.
  • Refrigerate.
  • Peel the peaches and slice.
  • Toss sliced peaches with the lemon juice, remaining 1/2 cup sugar and 1/4 tsp nutmeg, the cornstarch and almond extract.
  • Put the peach mixture in the prepared pan and sprinkle crumb topping on top.
  • Bake until top is golden and juices are bubbling, about 45 minutes.
  • Serve warm or cold.

Questions & Replies

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  1. Sweet Cooker
    Oh wow, that was good. I made this for a neighborhood block party and it was gone quickly! I didn't change much, but I made more topping. Love the almonds and nutmeg, really gives it a unique and delicious flavor. I want to make it again soon, seeing as I only got to have one serving. :)
  2. ctreisen
    My pet peeve on this site is when someone says, "Yeah, loved your recipe! I only made the following 20 changes!!!" But since I STARTED with your recipe, I felt I should tag this on instead of pretending it was mine to begin with. I had no sliced almonds except for some that I had sauteed in butter, garlic and a little cumin for salads. Didn't sound good for sweets. But I had LOTS of peaches. almonds, no almond extract. I used vanilla (1/2 tsp) and spiced the peaches thus: 1/2 tsp ground ginger, scant 1/4 tsp ground nutmeg, scanter 1/4 tsp ground cloves. In the topping, I put 1/4 tsp ground nutmeg and 3/4 tsp ground cinnamon. That's it. I used all your quantities and procedures, the bones of the recipe. Our guests raved, kept saying, "What IS that spice on the peaches??? Can I get the recipe?" Note to person who hates to peel peaches. Boil some water, pour it over your unpeeled peaches, leave for 30 seconds, drain. Flush with cold water. The peaches will veritably shrug out of their skins. Takes seconds. Thank you for this wonderful crisp recipe. I will be making the almond version as soon as I get to the store (FAR away) because I STILL have LOTS of peaches!
  3. sparkle31400
    Better than peach cobbler! I used fresh peaches,ughhh! I hate peeling peaches so I'm going to try it with frozen peaches next time! Thanks for the recipe! Sparkle31400


Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
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