 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Recipe source: local newspaper Ingredients:
6 -8 peaches, peeled, pitted and sliced |
1/2 cup peach preserves |
1/2-1 tablespoon peach brandy (optional) or 1/2-1 tablespoon peach nectar (optional) |
1/8 teaspoon almond extract |
2 tablespoons cornstarch |
3/4 cup oatmeal |
2/3 cup brown sugar |
3/4 cup whole wheat flour |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 -2 tablespoon crystallized ginger, minced |
1/3 cup butter, cut into pieces |
1 teaspoon vanilla |
3/4 cup almonds, chopped (optional) |
Directions:
1. Preheat oven to 375-degrees F.
2. Spray a 11 x 9-inch pan with Pam (or grease pan).
3. To prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish.
4. To prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using).
5. Sprinkle topping over peaches, pressing down slightly.
6. Bake for 45-50 minutes or until topping is brown and peaches bubbly.
|
|