6 servings (serving size: 1/2 cup)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 6 ingredients in a 2-quart casserole coated with cooking spray, and toss well. Combine the flour, brown sugar, and salt in a small bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in pine nuts. Sprinkle flour mixture evenly over peach mixture. Bake at 375° for 30 minutes or until lightly browned and bubbly.

Sundance Resort, Utah

Ratings & Reviews

3 1/2 stars

October 05, 2015
I'm almost sure this is the first desert I made from CL magazine all the way back to 1996.  My Recipes wasn't on line then so I didn't review it but I kept it all these years.  Tonight I decided to see if it was worth keeping longer.  And it was, it was very good especially warm out of the oven with a bit of vanilla ice cream on the side.  The downsides were that the flour-base topping was a little mealy - perhaps as a result of using my food processor to pulse the butter in.  And it is sort of a PITA to peel peaches.  The peach brandy makes the dish.  The pine nuts are an interesting part, but one could easily substitute any other nuts on hand.  I would make this again, especially when peaches are at their peak in the summer.  White peaches could be heavenly.