Just-right-sweet "cookie" crumble.
Peach Macaroon Crumble
Ingredients
- 1/2 pound (8 ounces) Mandelin Premium Almond Paste, crumbled
- 1 cup plus 1 tablespoon sugar
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 pounds ripe peaches, peeled, cored, and sliced
- 2 tablespoons lemon juice
- 1-1/2 tablespoons Mandelin Blanched Almond Flour
- 1/2 cup Mandelin Blanched Sliced Almonds
Directions
In the bowl of a food processor or standing mixer, whirl or beat almond paste and 1 cup sugar until well blended. Whirl or beat in egg whites, flour, and salt until well incorporated (mixture will resemble very wet cookie dough).
In a large bowl, mix peaches, lemon juice, almond flour, and remaining 1 tablespoon sugar. Spread fruit mixture level in a shallow 2-1/2- to 3-quart baking dish. Pat almond paste mixture evenly over fruit. Sprinkle with blanched sliced almonds.
Bake in a 350° oven until topping is browned and fruit bubbles, 40 to 45 minutes. Let stand for at least 10 minutes.