Holy smokes- its September. I actually have no idea where my summer went. But September means a lot of great things: kids are back in school, fall foliage, peach season and most importantly…Football season! The peaches are in full swing in Utah and they are so delicious! 
This recipe is a fun and healthy spin on the classic peach crumble or crisp. The individual peach halves make a beautiful presentation if you are entertaining. The crunchy almond crisp topping is light enough that it allows the sweetness of the fresh peaches to shine through – so you’re actually enjoying the peach instead of a lot of sugar. 
Crunchy sweet perfection. Originally, I topped the dessert with ice cream- turns out, it doesn’t need it, they are amazing au natural! And… They are gluten free! Come to think of it a dollop of plain yogurt on these peaches would make a delicious breakfast…drool.
This recipe calls for such basic and simple ingredients you’re bound to have some variation on hand at all times- which makes this a perfect last minute sweet treat! Sub peaches for plums, nectarines, apples or pears. Switch up the almonds for your favorite nut- the options are endless! 
I’ve eaten (and made) many different kinds of peach deserts but this one might be my new favorite and definitely the easiest! Enjoy!
Almond-Crisped Peaches (Original recipe from Smitten Kitchen)
Ingredients:
- 4 ripe peaches, halved and pitted
- 1/3 cup whole almonds (roasted or raw)
- 1/4 cup turbinado sugar (raw sugar)
- 1/4 cup rolled oats
- 1/8 teaspoon cinnamon (optional)
- pinch of sea salt (optional)
- 3 Tablespoons cold unsalted butter, cubed
Directions:
- Preheat the oven to 350 degrees.
- Place peaches cut side up in a baking dish.
- In a food processor, combine almonds and sugar until coarsely ground (till only a few pebbles remain).
- Add oats, cinnamon and salt if adding them, and butter, pulsing until they are blended.
- Scoop almond mixture into the center of each peach and press flat to coat the whole top of the peach.
- Bake for 45 minutes to 1 hour (baking time will depend on peach size) till the top is brown and the fruit is soft enough to cut with fork or spoon.
- Serve warm with fresh whipped cream, ice cream or with a drizzle of fresh maple syrup. Enjoy!
If you don’t have a food processor, use finely chopped almonds and combine them with other dry ingredients. Melt the butter and mix with dry ingredients until thoroughly combined. Scoop mixture into peaches as directed above. 
This holiday treat is totally addicting (you will see why I call it crack once you’ve made it) and a huge crowd pleaser. The delicious recipe is courtesy of my friend Jacki’s mom, Rose, who always has this graham cracker bark around the house during the holiday’s. The best part about it…it’s a snap to make and you can tweak the toppings to your liking! The classic recipe calls for slivered almonds, but we also added dried cherries to one and dark chocolate chunks to other (we doubled the recipe). Next time I’d love to try this recipe with some chopped pretzels or popcorn or a little Fleur de Sel sprinkled on top. Bring this to your next holiday party and you’re sure to be the most popular guest! Thanks Jacki and Rose for sharing! Enjoy! 🙂
In a medium sauce pan, melt butter on medium heat until completely melted. Slowly add brown sugar to the melted butter and stir. Allow to the butter and sugar mixture to boil and thicken for about 4 minutes, stirring constantly make sure it doesn’t burn. 
Remove sugar from heat and pour sugar mixture over graham crackers, spreading evenly. 
Sprinkle graham crackers with slivered almonds, cherries or chocolate (or both!). Bake at 350 for 8 minutes. Remove cookie sheet from the oven and allow it to cool completely (this is the hardest step as you will want to eat it right away!) before breaking bark into smaller pieces. 
To store, line tupperware or tin with wax paper, separating each layer of bark with another sheet of wax paper. Enjoy!
Ski Boots in the Kitchen 