*You can choose to peel your peaches or not. I did it both ways. I think I prefer it just slightly better with them peeled, but it's a job to peel them, so I will probably leave the peel on more often than not. My peaches were not extremely fuzzy, so the skin was pretty tender once cooked.
*To peel the peaches, I brought a large pot of water to boil. I filled a large bowl with ice water. I scored each peach with a shallow "X" on the end. Then I blanched the peaches in the boiling water for about 30 seconds or until I could see the peach splitting just a bit where the "X" was cut. I immediately submerged them in the ice water then the peel was loose enough to peel off. I like to quarter them, then peel each quarter. That way, I'm not holding a slippery peach while trying to use a sharp knife.
*When deciding how many peaches you'll need, one average sized peach should give you about 3/4- 1 cup of slices.
*If your peaches are tart or you like a sweeter filling, increase sugar to taste.
*If you like a sweeter biscuit topping, increase sugar to 1/2 cup.
*If you don't like nutmeg, feel free to substitute with ground cinnamon or pumpkin pie spice.
*Can't enough almond flavor? Add a 1/4 teaspoon into the peach filling. Hate almond flavor? Omit it.
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