Peach Almond Crunch Recipes

ALMOND PEACH CRISP

Steps:

• 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.

PEACH ALMOND CRUMBLE

Steps:

• For the topping: Preheat the oven to 325 degrees F. In a small bowl, combine the oats, sugar, almonds, butter, cinnamon and salt and stir with a fork until the mixture resembles coarse crumbs; set aside.
• For the filling: In a medium bowl, stir together the peaches, sugar, cornstarch, almond extract and nutmeg and transfer to an 8- or 9-inch shallow baking dish. Crumble the topping over the peach mixture. Bake until the filling is hot and bubbly and the topping is golden brown, 40 to 50 minutes. Serve warm with vanilla ice cream if desired.

FRESH PEACH COBBLER WITH ALMOND CRUNCH TOPPING

Steps:

• For Cobbler: In food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add cold butter and pulse until mixture is crumbly.
• Drizzle most of buttermilk /cream over flour mixture, pulse to combine. If mixture seems dry, add a little more. Dough should be just moist. Gather the dough and spread out onto lightly floured parchment or waxed paper.
• Patting into a Disc a little less than 1/2-inch thick chill for 1/2 hour.
• For Fruit: Slice peaches into wedges, toss with lemon juice. In a small bowl, combine cornstarch, spices, pinch of salt and lemon zest. Toss with the peaches and pour unto lightly greased 8-inch baking dish.
• To assemble: On a lightly floured surface, using a fluted cutter or any shaped cutter, cut out biscuits.
• Gently re-roll scraps and arrange over fruit, slightly overlapping.
• Brush biscuits with cream.
• In a small bowl, combine almonds, brown sugar and cinnamon.
• Sprinkle over dough.
• Place in the oven and cook until fruit is bubbling, biscuits are golden, and a skewer poked into the center of the biscuit dough comes out clean.
• Serve warm with ice cream, heavy cream or creme anglaise.

PEACH-ALMOND CRISP

Steps:

• Preheat oven to 400 degree F.
• For topping, stir together brown sugar, rolled oats, 1/2 cup of the flour, and the 3 tablespoons granulated sugar in a medium mixing bowl. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in almonds.
• For filling, stir together remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger in a large mixing bowl. Add the peach slices and peach nectar or orange juice. Toss gently to coat.
• Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle topping over the filling. Bake in preheated oven for 30 to 35 minutes or until fruit slices are tender and the topping is golden. Serve warm or at room temperature with ice cream.