Summer Peach Crisp
Makes 10 servings
1/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
8 cups peeled and sliced ripe peaches or nectarines
1/4 cup peach nectar or orange juice
2/3 cup packed brown sugar
1/2 cup rolled oats
1/2 cup sliced almonds, toasted
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 cup (1 stick) butter
Preheat the oven to 400°F.
FOR FILLING: In a large bowl , stir together the flour, sugar, cinnamon, nutmeg, and ginger. Add the peach slices and nectar. Toss to coat. Spread filling into an ungreased 8-inch square baking dish.
FOR TOPPING: Put the brown sugar, oats, almonds, flour, and sugar into a bowl and stir to blend. Using a pastry blender, two knives, or your fingers, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the filling and back for 30 to 35 minutes, or until the fruit is tender and the topping is golden. Serve warm or cold, with ice cream, if desired.
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