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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

Ingredients

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

Method

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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