Peach Lasagna recipe

Source: Lidia's Family Table by Lidia Matticchio Bastianich

Makes 8 servings.

Peach Layers:
3 pounds ripe peaches
Grated rind and juice of 1 small lemon
3/4 cup sugar

Bread Layers:
6 tablespoons butter, divided use
8 slices (about 5 x 3 1/2 inches each) country bread
    (about 3/4 of a 1-pound loaf)
1 1/2 tablespoons sugar

Topping:
1/3 cup flour
1/4 cup sugar
1 tablespoon dark brown sugar
1/4 teaspoon cinnamon
1 pinch salt
4 tablespoons finely chopped almonds

Heat oven to 350 degrees F.

Peach Layers: Peel and cut them into approximately 1/4-inch wedges. Toss in a bowl with lemon rind and juice and 3/4 cup sugar.

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 x 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.

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.