1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream
1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.
2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.
3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.
4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.
Serves 6
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