Peach Lasagna
From princessthunder 15 years ago
- 1 minutes to make
- Serves 8
this is a very good desert
Ingredients
- peach layers shopping list
- 3 pounds ripe peaches shopping list
- Grated rind and juice of 1 small lemon shopping list
- 3/4 cup sugar shopping list
- bread layers shopping list
- 6 tablespoons butter, divided use shopping list
- 8 slices (about 5 by 3 1/2 inches each) country bread (about 3/4 of a 1-pound loaf) shopping list
- 1 1/2 tablespoons sugar shopping list
- Topping shopping list
- 1/3 cup flour shopping list
- 1/4 cup sugar shopping list
- 1 tablespoon dark brown sugar shopping list
- 1/4 teaspoon cinnamon shopping list
- 1 pinch salt shopping list
- 4 tablespoons butter shopping list
- 3 tablespoons finely chopped almonds shopping list
How to make it
- Heat oven to 350 degrees.
- For the peaches, peel and cut them into approximately 1/4-inch wedges. Toss in a bowl with lemon rind and juice and 3/4 cup sugar.
- For the bread layers, melt 3 tablespoons butter in a large skillet and lay in half the bread slices. Brown lightly on one side, turn and brown the other side. Repeat with remaining butter and bread. When all are done, sprinkle with 1 1/2 tablespoons sugar.
- Line the bottom of an ungreased, shallow baking dish (about 8 by 10 inches) with half the bread slices; they should just cover the bottom. Spoon half the peaches and half their juices on top. Repeat to make another layer of bread, peaches and juice.
- For the topping, toss together flour, sugar, brown sugar, cinnamon and salt. Cut butter into small cubes and mix them with the dry ingredients, using your fingertips or a pastry cutter to incorporate the butter but not too thoroughly - leave small, flaky pieces of butter throughout. Fold in the chopped almonds. Sprinkle topping evenly over lasagna.
- Bake 50 minutes to 1 hour. (Use the shorter time if peaches were very ripe and juicy.) The peaches should be tender, the juices bubbling all around and the top nicely browned. If the peaches seem done but the crumb topping is still pale, slip the dish under a hot broiler for a minute or two. Serve warm.
- Makes 8 servings.
The Rating
Reviewed by 7 people-
Interesting concept kind of like an upside down cake, cobbler and bread pudding, but sounds great will try this one out, looks like it can be adapted for camping also I can see doing this in my Lodge Dutch oven
Thanks
RR
rescue_ranger
in New Baltimore loved it
-
Great recipe luv this one high5 thanks bunches for sharing high5
momo_55grandma
in Mountianview loved it
-
Unique and amazing! If I can make this look as good as you have done here, then I will surely be able to impress!
misslizzi
in Philadelphia loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "