3tablespoonsAll Purpose Flourregular or gluten-free measure-for-measure flour blend
6cupspeeled, pitted and sliced into ¾-inch thick slices Peachesyellow or white
1cupAll Purpose Flourregular or gluten-free measure-for-measure flour blend
¾cupLight Brown Sugarfirmly packed
½cup (1 stick)Unsalted Buttermelted
½cupfinely chopped Walnuts
Preheat the oven to 375 degrees F. Butter an 8-inch by 8-inch square baking dish.
In a small bowl combine the granulated sugar, salt and 3 tablespoons flour. Stir to fully combine.
Add the peach slices to a medium mixing bowl. Drizzle on the lemon juice, followed by the sugar mixture. Stir to fully coat the peaches.
Spoon the peaches and juices into the prepared pan.
In a medium mixing bowl combine the 1 cup flour and brown sugar. Stir to mix together.
Drizzle in the melted butter. Stir to fully combine. It should form small pea-size clumps.
Stir in the chopped walnuts.
Spoon the topping evenly over the peaches (you can also use your hands). Bake for 35-40 minutes or until the topping is lightly browned.
Remove from the oven and cool slightly on a wire rack for 10 minutes.
Scoop into bowls and top with a scoop of vanilla ice cream or whipped cream.
Choose firm but fully ripe peaches. Yellow or white peaches will work. Frozen thawed peaches can also work!Pro Tip: for easy peeling place the peaches in boiling water for 30 seconds then into an ice bath for a few seconds until they are cool to the touch. The skin will slide right off.How to StoreStore sealed or in an airtight container in the refrigerator for up to 4 days.