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Individual Peach-and-Almond Gratins

Yield Makes 4 servings


  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 1/2 pounds ripe peaches (3 large), peeled and cut into thin wedges (about 3 cups)
  • 1/2 cup quick-cooking oats
  • 1/4 cup almond paste, crumbled
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 cup slivered almonds
  • Vanilla ice cream (optional)

How to Make It

  1. Combine granulated sugar and next 3 ingredients in a large bowl, and stir until mixture is smooth. Add the peaches, and toss to coat. Divide mixture evenly among 4 (6-ounce) ramekins or baking dishes. (To allow extra room for ice cream, use 8-ounce ramekins.)

  2. Combine the oats and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle oat mixture evenly over peaches.

  3. Place ramekins on a baking sheet, and bake at 375° for 20 minutes or until topping is browned and peaches are bubbly. Serve warm or at room temperature. Top each serving with a scoop of ice cream, if desired.

  4. Shortcut Savvy: To save prep time, or if peaches aren't in season, substitute 1 (16-ounce) package of frozen sliced peaches, thawed and undrained. To omit almond paste, stir 1 teaspoon almond extract into the sugar mixture before tossing with the peaches. Then increase the oats to 3/4 cup and the butter to 3 tablespoons in the topping. Simplify by baking the entire dessert in an 8-inch square baking dish.