Photo by Iuliia Nedrygailova
SERVES 6–8
Topping
¾ cup brown sugar
¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup chopped pecans or walnuts
Generous pinch kosher salt
1 teaspoon cardamom
½ cup unsalted butter, cut into ½-inch pieces
Filling
4–5 cups peach slices
2 tablespoons arrowroot or cornstarch
¾ cup sugar
2 tablespoons fresh-squeezed lemon juice
½ teaspoon almond extract, optional
Preheat oven to 350 F. Spray a 9-by-9-inch baking dish with cooking spray.
In a food processor, add sugar, flour, oats, nuts, salt and cardamom. Pulse 10–15 seconds. Add butter and continue to pulse until mixture is crumbly and all the dry ingredients are thoroughly mixed into the butter. Set aside.
In a large bowl, combine the peach slices, arrowroot, sugar, lemon juice and extract. Pour into prepared dish and sprinkle with the crisp topping. Bake in preheated oven for 40–50 minutes until the top is brown and the filling is bubbly.
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Check out more delicious peach recipes from Chef Belinda’s archives on our site:
Make the most of peach season—Take the time now to enjoy fresh, tree-ripened peaches while these summer treats last, with a sweet roundup of desserts from Chef Belinda.
Give peaches the slip—In this how-to video, Chef Belinda shows us how to peel a bowl full of peaches in just minutes.
Everything’s Just Peachy—Enjoy six delicious dessert recipes from Chef Belinda Smith-Sullivan’s first cookbook, Just Peachy.
Easy peach pie—This simple summertime pie bakes up juicy and golden.
Peach pecan scones—Great by themselves or covered in decadent homemade peach preserves.
Peach turnovers—Turn fresh South Carolina peaches into these tasty pastries.
Perfectly easy peach cobbler—There’s no sweeter way to put tree-ripened peaches to use.