Almond Crisp Peaches

4 ripe peaches
1/3 cup (55 grams) whole almonds
1/4 cup (50 grams) sugar
3 tablespoons (45 grams) cold unsalted butter, cubed
Optional extras: 1/4 cup (20 grams) rolled oats, 1/8 teaspoon ground cinnamon, pinch of sea salt
Heat oven to 350 degrees. Halve peaches and remove pits. Place fruit cut side up in baking dish. In a food processor, grind almonds and sugar together until coarsely ground (with a few pebbles left). Add oats and other flavorings, if using, then butter, pulsing the machine until the ingredients are just blended. Spoon the almond mixture into the center of each peach, then press it flat, as if icing the tops of the peaches with it. Bake for 45 minutes to 1 hour (baking time varies with peach size), until the top is brown and crisp and you can easily slice through the fruit with a fork or spoon.
Serve warm or at room temperature, with creme fraiche, lightly sweetened whipped cream or even plain yogurt, cold, for breakfast.

Summer Peach Cake

I found this recipe online and it's a BIG hit, where ever I serve it. I can't believe how easy it is. Not too sweet and bursting with fresh peach flavor.

3 ripe peaches (cling and freestone are both fine or substitute nectarines)
3/4 teaspoon freshly ground nutmeg
1 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond flour, you can find this at Trader Joe's (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado Sugar, for topping the cake, or just use regular sugar.

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan. (I use a springform pan.)

Cut the peaches in half and remove pits, then chop roughly. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.

Lightly press the peaches into the top of the cake. (There’s really no need to arrange them fancily, as they’ll sink into the cake as it bakes. Completely cover the top of the cake with peaches, cramming them in) Sprinkle turbinado sugar over the top of the cake; you’ll need about 2 tablespoons.

Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.