Individual Peach-and-Almond Gratins

Ingredients

• 0.3 cup almond paste crumbled
• 2 tablespoons butter chilled cut into small pieces
• 2 tablespoons flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground cardamom 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 tablespoons brown sugar light
• 1.5 pounds peaches ripe peeled cut into thin wedges ( 3 cups) (3 large)
• 0.5 cup quick-cooking oats 
• 0.3 cup slivered almonds 

Equipment

• bowl
• baking sheet
• oven
• blender
• ramekin
• baking pan

Directions

1. Combine granulated sugar and next 3 ingredients in a large bowl, and stir until mixture is smooth.
2. 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.)
3. Combine the oats and next 3 ingredients in a medium bowl.
4. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds.
5. Sprinkle oat mixture evenly over peaches.
6. Place ramekins on a baking sheet, and bake at 375 for 20 minutes or until topping is browned and peaches are bubbly.
7. Serve warm or at room temperature. Top each serving with a scoop of ice cream, if desired.
8. 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.