Peach Lasagne

I just discovered this recipe last summer and used it several times when peaches were at their best.  I watched a TV demo on Lidia’s Italian Cooking and thought it sounded wonderful.  It’s a good way to use leftover Italian or French bread.  I would recommend using a hearty bread rather than your favorite supermarket white loaf.


Fruit Layer:

  • 3 lbs. ripe peaches
  • Juice and grated peel of one lemon
  • 3/4 cup granulated sugar

Bread Layer:

  • 6 Tblsp. butter
  • 8 slices hearty bread, sliced fairly thin
  • 1-1/2 Tblsp. sugar

Crumb Topping:

  • 1/3 cup all-purpose flour
  • 1 Tblsp. dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp. cinnamon
  • pinch of salt
  • 4 Tblsp. butter
  • 3 Tblsp. slivered almonds

Preheat oven @ 350 degrees F

Peel peaches and cut into 1/4″ thick wedges.  Place peach slices in a bowl and toss with the lemon juice, lemon peel and 3/4 cup granulated sugar.  Set aside.

Slice bread into the equivalent of 8 thin slices.  In this case, I used some leftover Italian bread.

Melt 3 Tblsp. butter in large skillet and lay in half of bread slices.   Brown on each side.  Repeat with remaining butter and bread slices.  Sprinkle slices with 1-1/2 Tblsp. granulated sugar.

Line the bottom of a 9″ baking dish with half of the browned bread slices – should just cover the bottom without overlapping.  Spoon half of peaches/juices on top, arrange a second layer of bread over surface and a final layer of peaches.

Mix together the flour, brown sugar, granulated sugar, cinnamon, salt and cut in butter.  Mix in slivered almonds.  Crumble over the top of the peach lasagne and bake covered for 50 minutes and uncovered for 10 minutes longer.

Serve warm.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

3 thoughts on “Peach Lasagne”

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