You may also like
Categories:
fresh California peaches sugar flour nutmeg almonds almond extract pastry firm ripe peaches granulated sugar salt lemon juice butter flour walnuts whipped cream
Viewed: 27 - Published at: 6 years agoIngredients
- 9 medium fresh California peaches (3 lb.)
- 1 1/2 c. sugar
- 1/2 c. flour
- 1 tsp. nutmeg
- 1/2 c. toasted almonds, chopped
- 1/2 tsp. almond extract
- pastry (for one-crust pie)
- 8 large, firm ripe peaches
- 1/4 c. granulated sugar
- 1/4 tsp. salt
- 1 tsp. lemon juice
- 1/2 c. (1/4 lb.) butter or margarine
- 3/4 c. each: all-purpose flour and firmly packed brown sugar
- 1/2 c. chopped walnuts
- whipped cream or vanilla ice cream (optional)
Method
- Peel and pit peaches; cut into 3/4-inch thick slices (you should have 5 to 6 cups).
- In a small bowl, combine granulated sugar and salt.
- Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar mixture are used. Sprinkle with lemon juice.
- In a bowl, combine flour and brown sugar.
- Using a pastry blender of 2 knives, cut butter into flour mixture until particles are about the size of peas.
- Mix in nuts. Sprinkle crumb mixture evenly over peaches.
- Bake in a 375° oven for 45 minutes or until topping is browned.
- Serve warm or refrigerate and serve cold.
- Top each portion with whipped cream, if desired.
- Makes 6 to 8 servings.
