Peach Crisp+Pecans+Almonds

This features juicy peaches and marzipan mixed into the filling

Ingredients

For the Peach Filling

• 4 lbs. peaches, peeled and sliced
• 2 tbs. lemon juice
• 1/4 c. dark brown sugar, packed
• 1 tbs. cornstarch
• 1/4 c. marzipan
• 1 tsp. vanilla extract
• 1/8 tsp. almond extract

For the Crisp Topping

• 1/2 c. salted butter, cut into cubes
• 1/2 c. all-purpose flour
• 1/4 c. dark brown sugar, packed
• 1/2 c. rolled oats
• 1/2 tsp. kosher salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 c. chopped pecans
• 1/2 c. chopped almonds

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, toss the peaches with the lemon juice, dark brown sugar, marzipan, vanilla extract, almond extract, and cornstarch. The marizpan will start to dissolve over time. Give it the occasional stir to fully incorporate the marzipan. Set aside for at least 20 minutes.

In a bowl stir together the flour, rolled oats, kosher salt, cinnamon, ginger, nutmeg, dark brown sugar, pecans, and almonds. Cut in the butter using a pastry blender or your hands, mixing until everything is well combined. Break the bits of mixture into smaller pieces for topping.

Pour the peach filling into a greased 9×13 baking dish. Spread the crisp topping over the peaches. Bake for 35-40 minutes, until the filling is bubbly and the crisp topping is browned