Peach-Almond Crostada

Peach-Almond Crostada
Photo by Christopher Baker


  • 1/8 teaspoon vanilla extract
  • 7 or 8 ripe peaches, pitted and sliced
  • 1/3 cup sliced almonds
  • 1 refrigerated piecrust
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 9 tablespoons sugar

Preheat oven to 400°F. Coat a baking sheet with cooking spray. Toss the peaches, flour, almonds, vanilla, and 8 tablespoons of the sugar in a large bowl. Place the crust on the baking sheet. Spoon the peach mixture into the center, then fold up the sides. Dot with the butter. Sprinkle with the re...

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