Individual Peach-and-Almond Gratins

Yield: Makes 4 servings

Ingredients

• 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)

Preparation

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.)

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.

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.

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.