- 5 cups sliced fresh peaches
- 2 tablespoons instant tapioca
- 1/4 teaspoon almond extract
- 1/2 cup packed brown sugar, divided
- 1 3/4 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/3 cup chopped walnuts
- 6 tablespoons unsalted butter, melted and cooled
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peaches, tapioca, almond extract, and 1/4 cup brown sugar in a bowl. Set mixture aside until tapioca pearls have softened, about 15 minutes. Whisk remaining 1/4 cup of brown sugar and flour in a separate bowl.
- Process rolled oats with walnuts in a food processor, pulsing a few times to grind to coarse crumbs; stir walnuts and oats into flour mixture. Drizzle topping mixture with melted butter and stir with a fork to create large crumbs of topping. Pour peaches and their juice into an 8x8-inch baking dish; spread crumb topping atop peaches in an even layer.
- Bake in the preheated oven until topping is golden brown and the peaches are bubbling, 35 to 40 minutes. Serve slightly warm.
03/29/2018
recipepes.com
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