SERVES 6
Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute 3 pounds of frozen peaches, thawed overnight in the refrigerator. If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. Serve with vanilla ice cream. See the sidebars that follow the recipe.
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FILLING |
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3½ |
pounds peaches, peeled, halved, pitted, and cut into ¾-inch wedges |
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⅓ |
cup (2⅓ ounces) granulated sugar |
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1¼ |
teaspoons cornstarch |
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3–5 |
teaspoons lemon juice |
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Pinch salt |
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Pinch ground cinnamon |
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Pinch ground nutmeg |
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CRUMBLE TOPPING |
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1 |
cup (5 ounces) all-purpose flour |
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5 |
tablespoons (2¼ ounces) granulated sugar |
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¼ |
cup packed (1¾ ounces) brown sugar |
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⅛ |
teaspoon salt |
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2 |
teaspoons vanilla extract |
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6 |
tablespoons unsalted butter, cut into 6 pieces and softened |
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½ |
cup sliced almonds |
1. Adjust oven racks to lowest and middle positions and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Line second rimmed baking sheet with aluminum foil.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl and let sit for 30 minutes, gently stirring several times. Drain peaches in colander set over large bowl and reserve ¼ cup juice (discard remaining juice). Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon, and nutmeg together in small bowl. Combine peaches and juice mixture in bowl and transfer to 8-inch square baking dish.
3. FOR THE CRUMBLE TOPPING: While peaches are macerating, combine flour, ¼ cup granulated sugar, brown sugar, and salt in food processor and drizzle vanilla over top. Pulse to combine, about 5 pulses. Scatter butter pieces and ¼ cup almonds over top and process until mixture clumps together into large, crumbly balls, about 30 seconds, scraping down bowl halfway through processing. Sprinkle remaining ¼ cup almonds over mixture and pulse 2 times to combine. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly ½-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes, rotating baking sheet halfway through baking. (Cooled topping can be stored in airtight container for up to 2 days.)
4. Grasp edges of parchment paper, slide topping off paper over peaches, and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining 1 tablespoon sugar evenly over top and place dish on foil-lined baking sheet; place on lower rack. Increase oven temperature to 375 degrees and bake until well browned and filling is bubbling around edges, 25 to 35 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool for at least 15 minutes; serve warm.