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Almond Crusted Baked Peaches

A few staple pantry ingredients - including soy sauce - are combined in a buttery crumble topping for a baked peach. It's was easy as 1-2-3. Soy sauce shares molecular compounds and is a surprise pairing with stonefruit.
Servings: 4
Author: Virginia Willis


  • 2 tablespoons unsalted butter, room temperature or 2 tablespoons mild oil such as sunflower
  • ¼ cup fine almond flour
  • 2 tablespoons coconut or brown sugar
  • ½ vanilla bean, split and scraped or 1 teaspoon pure vanilla extract
  • ½ teaspoon low sodium tamari or soy sauce
  • 2 freestone peaches
  • Skyr or yogurt, for serving
  • Candied Ginger, for serving
  • Honey, for serving
  • Sage leaves, for garnish


  • Heat the oven to 350°F. Combine the fat, flour, sugar, extract, and soy sauce. Stir until smooth. Halve the peaches and discard the stones. Divide the mixture between the peaches, about 2 tablespoons per peach. Spread it to evenly coat the peach. Place in an ovenproof casserole or skillet. Transfer to the oven and bake until the peach is tender to the point of a knife and the almond topping is golden brown, about 30 minutes. Meanwhile, garnish the plates with skyr, candied ginger, and honey. Rest the peaches on top and garnish with sage.