Ingredients:

  • 3 lbs (1.36 kg) ripe peaches, peeled, pitted, and sliced
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) Moscato wine
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1/2 cup (100g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small pieces
  • 1/4 cup (25g) slivered almonds

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5).
  2. In a large bowl, combine peaches, granulated sugar, flour, Moscato, lemon juice, cinnamon, and nutmeg. Toss gently to coat.
  3. Pour the peach mixture into the prepared baking dish. Dot with the butter pieces.
  4. In a small bowl, whisk together flour, almond flour, brown sugar, baking powder, and salt.
  5. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the slivered almonds.
  6. Sprinkle the crumble topping evenly over the peach filling.
  7. Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbling. A skewer inserted into the peaches should meet little resistence.
  8. Let cool slightly before serving.