Bake oven environment
- 2 cups whole raw almonds
- 1 stick unsalted butter, cut into 1-inch squares
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 3 pounds ripe peaches, skin on and cut into 1-inch pieces
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
Place the almonds in the bowl of a food processor and process until roughly chopped. Add the butter, sugar, and flour and continue to process until a crumbly mixture forms; set aside. In a large bowl, toss the peaches with the sugar and cinnamon. Place peaches in a ceramic baking dish and sprinkle 2 cups topping over top. Temper the ceramic dish by placing it in the mouth of the oven and turning to heat all sides for about 3 minutes. When the dish is hot, slide into the oven and cook until the peaches are heated through and the topping is beginning to brown, about 20 minutes. If the topping starts to brown quickly, cover loosely with foil.
Variation: Apple Crisp
Replace the peaches with 3 pounds Granny Smith apples, peeled and thinly sliced. Increase sugar to 1/2 cup and add 1/8 teaspoon grated nutmeg along with the 1/2 teaspoon cinnamon. Proceed as directed and bake for 30 minutes.