Directions
Preheat the roaster to 375 °. Spray a 9- by-13-inch dish with nonstick cuisine spray. Add the peaches and the saccharinity from the barrels, and mizzle with almond excerpt. Stir gently to combine.
Cut the adulation into 1/ 2- inch cells. Sprinkle1/4 mug of the cells over the peaches. Pour the dry cutlet blend over the peach admixture, stroking into an indeed subcaste using your hands or a ladle.
smatter the remaining cells of adulation unevenly over the top of the cutlet blend.
Singe until the top of the cutlet is golden brown and the peach admixture is bubbly, about 45 twinkles.
Sprinkle the cake with the heated almonds and serve with scoops of vanilla ice cream, if you like.
To the instructions