It got chilly enough Friday to bake! This is mostly from the August Gourmet (stolen from an undisclosed location by Lane), but I added the raspberries. I love this about September -- we're still reaping the summer harvest but it's often cool enough to turn on the oven.
5 Tbsp unsalted butter, divided
4 medium peaches, halved and pitted
1/2 cup raspberries
1/3 cup slivered almonds, toasted and cooled
1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp salt
Preheat oven to 425 degrees. Cover bottom of 9-inch baking/pie dish with 2 Tbsp melted butter. Arrange peach halves cut sides up. Pour raspberries into spaces between peaches.
Pulse almonds, flour, sugar, salt, and remaining 3 Tbsp butter in a food processor until clumps form (I didn't do this -- I just combined everything in a bowl, mashing with a fork).
Top peaches with streusel and bake until peaches are tender and streusel is browned.
Gourmet then gives directions for whipping 1/2 cup heavy cream with 3/4 almond extract and 1 Tbsp sugar, but I never got that far. I had mine with a tall glass of milk.
Speaking of Gourmet, here is a nice way to remember David Foster Wallace.
Monday, September 15, 2008
Posted by Adriana Velez at 10:30 PM