Almond Peach Crisp

This past weekend was my husband’s birthday. So to celebrate, I made him a special treat with some of his favorite ingredients: Almond Peach Crisp! My husband absolutely loves peaches, so I try to make him peachy foods from time to time.

This recipe makes about two servings, but can easily be multiplied to serve a crowd (I was afraid if I made too much, he’d eat it all in one sitting!)

Ingredients (serves 2, multiply as needed):

Peach Filling:

• 2 (10 oz bags) frozen sliced peaches, defrosted
• 1/4 cup sugar
• 2 tablespoons flour
• juice from 1/2 a lemon
• 1/2 teaspoon almond extract
• 1/4 teaspoon pumpkin pie spice
• a pinch of salt

Almond Crumble:

• 1/4 cup each of:
  • flour
  • old-fashioned oats
  • brown sugar
  • sliced almonds
• 1/4 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces

Kitchen Items Used:

• mixing bowls
• silicone spatulas
• measuring cups
• measuring spoons
• pastry cutter
• colander
• small oven safe dish (like a pie plate), or a larger oven safe dish if multiplying recipe

Instructions:

Add the peaches to a medium sized bowl, and sprinkle with 1/4 cup sugar, tossing to coat.

Let the peaches sit for 20 minutes. The sugar will pull out some of the juice from the peaches.

While the peaches sit, in a separate bowl, combine all of the ingredients for the crumble (1/4 cup each flour, old-fashioned oats, brown sugar and sliced almonds, 1/4 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 3 tablespoons unsalted butter pieces). Next, cut the mixture with a fork or a pastry cutter until the butter is mostly incorporated, and resembles small crumbs.

Once the topping is prepared, preheat your oven to 375 degrees F.

After 20 minutes have passed, drain the peaches over a small bowl to reserve the peach juice. Add the drained peaches back to the medium sized bowl. To the small bowl with the peach juice, stir in the 2 tablespoons flour, lemon juice, 1/2 teaspoon almond extract, 1/4 teaspoon pumpkin pie spice, and pinch of salt.

Next, pour the mixture over the peaches, tossing to combine.

Follow by adding the peach mixture to a small oven-safe dish (I used a 1 pint Pyrex dish I have). Finish it off by sprinkling the crumble topping over the peaches, evenly covering the peach mixture.

Bake for 25 to 30 minutes or until the top is set and is a light golden brown. Serve warm.

I love how this turned out! The almonds add a bit of extra crunch to the crumble on top and the peaches are cooked to perfection.

I actually made this as a decadent breakfast, but if serving for dessert, definitely top this with some vanilla ice cream!