Streusel Topped Baked Peaches With Sorghum Glaze
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)11 tbsps
Unsalted Butter (melted)Directions:
1
Preheat the oven to 350 degrees F
2
Combine the flour, sugar, cinnamon and nutmeg in a small bowl
3
Add 8 tablespoons of the melted butter and combine until crumbly
4
Refrigerate for 15 minutes
5
Slice a very thin piece off the bottom of each peach half so they have flat bottoms
6
Brush the bottom and sides of a 9- by 11-inch baking dish with some of the remaining 3 tablespoons of melted butter, and then brush the rest of the butter on the peaches
7
Place the peaches in the pan cut-side up and about an inch or so apart
8
Sprinkle a little bit of salt on the peaches
9
Top each peach with some of the streusel
10
Bake in the oven until the peaches are soft and the streusel is lightly golden brown, 45 to 55 minutes, depending on how ripe the peaches are
11
When the peaches are almost done, put the syrup in a small saucepan and bring to a simmer on low heat, Keep warm
12
Serve the peaches drizzled with some of the syrup and topped with whipped cream, if using