Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Roasted Summer Peaches with Biscotti Crumble Makes 3 servings. Ingredients: 3 biscotti, crumbled (Nonni's Original is a good choice.) 3 tablespoons sliced almonds 3 tablespoons all purpose flour 2 tablespoons

Food

Rosemary and Goat Cheese Strata

Roasted Summer Peaches with Biscotti Crumble Makes 3 servings. Ingredients: 3 biscotti, crumbled (Nonni's Original is a good choice.) 3 tablespoons sliced almonds 3 tablespoons all purpose flour 2 tablespoons

Recipes

Roasted Summer Peaches with Biscotti Crumble

This delicious recipe pairs a little crunch with fresh, warm peaches.

by

Roasted Summer Peaches with Biscotti Crumble

Makes 3 servings.

Ingredients:

  • 3 biscotti, crumbled (Nonni’s Original is a good choice.)
  • 3 tablespoons sliced almonds
  • 3 tablespoons all purpose flour
  • 2 tablespoons sugar
  • 3 tablespoons butter, chilled, cut in cubes
  • 3 large, firm, ripe peaches, rinsed and halved with pit removed

Directions:

Preheat oven to 350º. Butter an 8 x 8-inch square baking dish or 9-inch round pie dish. Combine biscotti, almonds, flour, and sugar. Add butter and mix with fork or fingers until coarse clumps form. Place peaches, cut side up in pan. Compress 2 tablespoons biscotti topping over surface of each peach half. Bake until tender, about 25 minutes. Serve with amaretto whipped cream.

This recipe was submitted by Sherri Gray as part of the 2011 Our State Peach Recipe Collection.

print it

This story was published on Jul 05, 2011

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.