An unassuming but astoundingly good dessert that can be assembled and refrigerated up to 3 hours before baking. We usually consider it a fool’s errand to try to improve upon a perfectly ripe peach, but this is a notable exception to the rule.

Preheat the oven to 350°F. Peel, halve, and pit:

Place the peaches in a baking dish large enough to hold them in one layer. Mix together to dissolve the sugar, then sprinkle over the peaches:

Toss gently with your hands until the peaches are evenly coated. Turn the peach halves cut side up in the dish. Pulse in a food processor until the almonds are in very fine pieces:

Add and pulse until the mixture is crumbly:

Divide the almond mixture evenly among the hollows of the peaches. Bake until the pan juices are bubbling, 15 to 20 minutes. Serve warm with: