honey-roasted peach and almond crisp

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 6 cups (about 6–7 peaches) ripe peaches, sliced 1/2-inch thick
• 1/4 cup honey
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup sliced almonds
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. In a large bowl toss the peach slices with honey, lemon juice, cornstarch, and cinnamon until every piece is glossy and coated.
2. 2Transfer the peaches and all juices to a 10-inch oven-safe skillet or 2-quart baking dish, spreading them into an even layer.
3. 3In the same bowl combine oats, flour, brown sugar, sliced almonds, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps and looks sandy.
4. 4Scatter the oat-almond topping evenly over the peaches, covering most of the fruit but leaving a few gaps for steam to escape.
5. 5Bake on the center rack for 32–38 minutes until the topping is deep golden brown, the almonds are toasted, and the peach juices are bubbling thickly the edges.
6. 6If the topping browns too quickly, tent loosely with foil for the last 10 minutes. Remove from the oven and let the crisp rest 15 minutes so the juices thicken.
7. 7Scoop warm portions into bowls; the fruit should be tender and jammy while the topping stays crisp.
8. 8Top each serving with a scoop of vanilla ice cream that melts into the hot peaches and serve immediately.