Peach Almond Crisp

Peach Almond Crisp

With a husband who may think that almond paste is a food group, I find myself finding ways to add almond flavor to breads, desserts, and occasionally breakfast foods.  Of course, I have no problem eating almond paste either, so it’s a win-win! 😉  You should be able to find almond paste and/or marzipan in the baking aisle, usually located somewhere near the pie fillings and chocolate chips.  If not, I’d try adding a little bit of almond extract and see what you get. 🙂  In any case, take advantage of all the lovely peaches and make a crisp today!

Peach Almond Crisp
Peach crisp with little bites of almond paste
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3915 calories
577 g
0 g
161 g
73 g
23 g
2195 g
197 g
283 g
0 g
130 g
Nutrition Facts
Serving Size
2195g
Amount Per Serving
Calories 3915
Calories from Fat 1411
% Daily Value *
Total Fat 161g
248%
Saturated Fat 23g
114%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 106g
Cholesterol 0mg
0%
Sodium 197mg
8%
Total Carbohydrates 577g
192%
Dietary Fiber 60g
241%
Sugars 283g
Protein 73g
Vitamin A
98%
Vitamin C
165%
Calcium
42%
Iron
120%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8-12 peaches, sliced (blanch and skin them if you like; frozen is ok too)
  2. 1/4 cup sugar (if peaches are frozen)
  3. 1 tsp cinnamon
  4. 2 TBS instant or small tapioca
  5. 1 tube/can almond paste or marzipan, broken up into little pieces
  6. 2 cups oats
  7. 1/2 cup flour
  8. 1/2 cup brown sugar
  9. 1 tsp cinnamon
  10. 1/2 tsp ginger
  11. dash of salt
  12. 1/2 - 3/4 cup olive oil
Instructions
  1. Preheat oven to 350.
  2. Mix sliced peaches with cinnamon, tapioca, and half the almond paste bits (and sugar, if they are frozen) and place in a 9x13 pan.
  3. Mix the dry ingredients (can use the same bowl), and add the other half of the almond paste bits. Stir to coat.
  4. Add olive oil until the mixture comes together and begins to clump. You can use less if you use olive oil than melted butter.
  5. Spread the crisp mixture evenly over the peaches. Bake at 350 for 30-45 minutes, until browned and juicy.
  6. Serve with vanilla ice cream. 🙂
Notes
  1. The tapioca is to thicken the juice. If you don't have it, you can use cornstarch. I just don't like the consistency.
beta
calories
3915
fat
161g
protein
73g
carbs
577g
more
The Copper Lemon http://thecopperlemon.com/
peach crisp closeup | thecopperlemon.com

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