Prep time: 30 minutes, including cooling time
Cook time: 38 minutes
Serves 6 to 8
From "Farm Fresh Southern Cooking: Straight From the Garden to Your Dinner Table" (Thomas Nelson, $24.99, 280 pages) by Tammy Algood.
She writes: A nutty toasted oat topping gives this dessert crunch, while the luscious peaches and coconut bubble away underneath. This is a great dessert to place in the oven just before everyone takes their places at the dinner table. It gives everyone time to enjoy the main meal and conversation while it tempts with a tantalizing aroma to remind guests that dessert is on the way.
1 cup rolled (or old- fashioned) oats
1 cup ground blanched almonds
1 tablespoon plus 2 teaspoons all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
1/8 teaspoon pure almond extract
2/3 cup lightly packed sweetened shredded coconut
2 1/2 pounds peaches, peeled, pitted and thinly sliced (about 6 large peaches)
1/3 cup sugar
2 teaspoons lemon juice
Position the rack in the lowest third of the oven and preheat to 325 degrees. Lightly grease a 13-by-9-inch baking pan and set aside.
Place the oats on a baking sheet and toast 8 minutes, stirring occasionally. Transfer to a mixing bowl and cool completely.
Increase the oven temperature to 375 degrees.
Add the almonds, 1 tablespoon of the flour, the baking powder and salt to the oats. Set aside.
In a separate mixing bowl, beat the butter and brown sugar with an electric mixer at medium speed until light and fluffy. Add the egg and beat well. Stir in the extract, oat mixture, and coconut. Set aside.
Place the peaches in the prepared dish. Add the remaining flour, sugar and juice, tossing gently to coat the peaches. Crumble the oat topping over the peaches.
Bake until crisp and golden brown, about 30 minutes.
Cool at least 10 minutes before serving with a dollop of freshly whipped cream.