Friday, August 22, 2014
A perfect way to savor beautifully ripe peaches ... :)
2 very large peaches, pitted, chopped into 1/2" pieces
1/4 cup sugar
2 tablespoons cornstarch
dribble of almond extract
1/2 cup flour
3/4 teaspoon aluminum-free baking powder
pinch of kosher salt
2 tablespoons butter, softened
1/4 cup half-and-half
vanilla ice cream
Preheat oven to 375F. Grease a 9" pie plate.
In a large bowl, mix together peaches, sugar, cornstarch, and extract. (No need to peel the peaches - the peels just get mushy when baked anyway.) Pour into the pie plate.
In the same bowl (who wants to wash extra dishes???), mix together the flour, baking powder, and salt. With a fork, mix in the butter 'til the mixture is crumbly. Stir in the egg, then the half-and-half. Plop the mixture over the peaches; it won't cover them completely. Spread it out a bit, but it still won't cover the peaches completely.
Crumble a bit of brown sugar over the topping.
Bake for 30 minutes, until topping is golden and set when pressed lightly and the fruit is bubbly. Serve with vanilla ice cream.
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