These amazing Almond Peaches are adapted from Smitten Kitchen, who adapted it from Nigel Slater. Tender peaches with a thick layer of almond crumble, the kind that has enough butter to make it packable. It’s the best kind, baking up golden and crunchy. I’ve made the recipe with the opt ins that Deb suggests, such as the oatmeal and cinnamon. I enjoy the oatmeal in the mix, and it gives me the rationale I need to eat them for breakfast. The almonds retain their crunch and provide a wonderful nutty taste that plain oatmeal just can’t deliver. Almonds, butter and sugar make the most amazing topping, and what better way to enjoy it, than on fresh peaches. I’ve chosen to cook mine in a cast iron skillet on the grill, enjoying a warm dessert without heating up the house during the summer.
I’ll let you in on a little secret, I make the almond topping and bake it over sliced peaches like a fruit crumble and eat it with yogurt for breakfast. Definitely on the dessert end of the scale for breakfast, but trust me, adding tart yogurt makes one heck of a yummy breakfast. I’ve made the crumble numerous times, using it on both sliced and halved peaches, but almost always, it’s made for myself (I’m selfish that way), for breakfast, with yogurt, vanilla or coconut Greek yogurt to be precise. Believe me, it’s a breakfast worth getting up for, and you just might become as selfish as me. But don’t get me wrong, this recipe is a simple, yet delicious dessert with ice cream or a dollop of whipped cream. Enjoy!