Eric sent me this recipe when he made it for July 4th. He served it over grilled peach halves and ice cream. I made it at Denise and Mark's and served it over our peach cobbler and ice cream. We liked it so much we made another batch to eat with the rest of the cobbler. You will want to make a double batch of it, which is now what we do. It has just a nice amount of crunch and sweetness, and we love it over ice cream. It stores well in an airtight container. Denise requested that I blog it, so here you are Neecy!
1/4 c sliced almonds
1/4 c packed (50 grams) light brown sugar
1/4 t. table salt
3 TB unsalted butter, melted
1 t. vanilla
1 t. water
Stir flour almonds, sugar, and salt in medium bowl until combined. Add melted butter, vanilla, and water and stir until clumps form and no dry flour remains.
Transfer flour mixture to 10" nonstick skillet and cook over medium heat, stirring constantly, until clumps break down into finer pieces and topping is fragrant and just beginning to brown, 7-9 minutes. Spread topping on large plate and let cool and crisp, at least 15 minutes. (Topping can be stored in airtight container for up to 3 days.)
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