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Peach and Apricot Almond Crisp


Peaches, apricots and almonds are a match made in heaven. The three are all from the same family, so it’s natural that they go together so well. Last summer I meant to make a peach almond crisp, but never got around to it. I kept putting it off and before I knew it, peach season was already over. Now that it’s the height of summer again, I knew I had to make one today. I got a bunch of extra peaches yesterday to make sure I had enough to make this. I was first going to make this recipe only with peaches, but then saw my son had already grabbed a few of the peaches, so I added the remaining apricots from the fridge to this dish too.

You can serve this warm or cold, by itself or topped with ice cream.

Peach and Apricot Almond Crisp


6 – 8 peaches and apricots, peeled and sliced (I had 5 peaches and 3 apricots)
1/2 cup brown sugar
1/2 teaspoon almond extract
1/4 teaspoon freshly ground nutmeg

For the topping

1 cup sliced almonds
1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1 stick butter, cup in pats
1/4 teaspoon salt


1. Preheat oven to 350 degrees.Prepare peaches and combine them with almond extract and 1/2 cup brown sugar. Combine well and place in a 9 x 13 baking dish.

3. Combine all ingredients for topping in a food processor. Pulse a few times. Spread over peaches.

3. Bake at 350 degrees until golden brown, about 40 – 45 minutes.

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