Sweet golden-yellow peaches tossed with almond paste and a splash of Amaretto give the humble crumble a bit of an upgrade, without straying too far from one’s expectation: plenty of fruit with a substantial buttery topping. Here, the brown sugar-oatmeal crumbled top is simply irresistible and will weaken almost anyone’s resolve (butter has a tendency that way).
Add scoops of vanilla bean ice cream, and dessert couldn’t get much better. There is simply nothing not to love about an effortless skillet dessert that can go right from oven to table.
- 1 cup rolled oats
- 3/4 cup flour
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 4 oz almond paste, cubed
- 2/3 cup sugar
- 3 Tbsp arrowroot starch
- 1/4 tsp salt
- 6 cups peaches, peeled, pitted & sliced
- 1 Tbsp Amaretto
- Preheat oven to 350°F and grease a seasoned 10-inch cast iron skillet (or 2 quart baking dish). For the crumble topping, whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
- For the filling, place almond paste and sugar in a food processor and pulse for 1 minute. Scrape mixture into a large bowl; whisk in arrowroot starch and salt. Add peaches and Amaretto, tossing gently to combine. Spoon filling into skillet and top with chilled crumble. Bake for about 45 to 50 minutes, until filling is bubbling and topping is golden brown. Let cool on a wire rack for 30 minutes before serving.