INGREDIENTS

For the peaches:
30 ounces of frozen peaches
3 tablespoons corn starch
¼ cup granulated sugar
A pinch of salt
½ - ¾ teaspoon of almond extract (depending on how much you love marzipan) (optional)

For the crisp topping:
¾ cup whole wheat flour
½ cup almond meal
½ cup granulated sugar
A pinch of salt
1 stick of unsalted butter, straight from the fridge, cubed
1 tablespoon extra virgin olive oil
¾ cup sliced almonds

METHOD

Preheat the oven to 350 degrees F.

In a buttered baking dish, toss the peaches with the cornstarch, ¼ cup sugar, pinch of salt, and almond extract, if using. Set the baking dish on a baking tray lined with foil (it makes cleanup easier), and set aside.

In a food processor, whiz together the flour, almond meal, sugar, and salt until combined. Then add the butter and olive oil and run until the mixture resembles wet sand. Add the sliced almonds and pulse a few times until just distributed, but not broken up. Pour the mixture evenly over the peaches, and bake until the fruit is bubbling and the crisp is golden – an hour to an hour and 15 minutes. Serve hot, warm, or at room temperature. Vanilla ice cream, heavy cream, or crème fraiche is encouraged.