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Juicy, ripe peaches are always a go to favorite, for a easy-to-make summer dessert, but you can also use fruits like nectarines or plums. Peaches, plums and nectarines have been found to help fight UVA damage. Peaches are extremely rich in vitamin A and potassium, which help your skin stay healthy and also add color to your complexion.

Prep: 35 minutes

Total: 1 hour 10 minutes

Serves: 6 to 8

Ingredients

FOR THE TOPPING

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/3 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup canola oil

2 tablespoons water

1/3 cup coarsely chopped almonds

FOR THE FILLING

3 1/2 pounds ripe peaches (about 11 medium peaches)

1 tablespoon fresh lemon juice

2 tablespoons all-purpose flour

1/4 cup sugar

FOR SERVING

Vanilla sorbet

Directions

For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Stir in almonds and set aside.

For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.

In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla sorbet.

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