Serves 8 to 10
1/2 cup almond flour or finely chopped almonds
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup light brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
10 tbsp cold unsalted butter, cut in pieces
handful of turbinado sugar (Sugar in the Raw) to top-optional
1 tbsp all-purpose flour
1/3 cup sugar
1 egg yolk
1/3 cup heavy cream
1/4 cup milk
1/4 tsp vanilla
1/4 tsp almond extract
pinch of salt
1/4 tsp nutmeg (fresh is best)
4 firm peaches, scrubbed and cut in 12 slices
6 oz. blackberries
Preheat the oven to 350 degees F. Butter a 9 inch spring-form pan.
In the bowl of a mixer, fitted with the paddle attachment, mix together almond flour, all purpose flour, sugar, brown sugar, cinnamon, nutmeg and salt. Add the butter on low speed and mix until the dough sticks together when pressed in your hands. Press three fourths of the crumb mix into the prepared pan. Bake for 10-15 minutes, until set. Set aside to cool while you prepare the filling.
Whisk together the flour, sugar, egg, egg yolk, heavy cream, milk, vanilla, almond extract, salt and nutmeg.
Scatter the fruit in the bottom of the crust and pour the filling over the top. Sprinkle with the rest of the crumb topping mixture and optional handful of turbinado sugar.
Bake for 45 to 55 minutes, or until the filling is set and beginning to brown. Serve with ice cream if you wish.
Submitted by Margaret from New Jersey.
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