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Gingered Peach Crisp




Source of Recipe


Internet


List of Ingredients




Peach Filling:
2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
1/2 cup peach preserves
1/2 to 1 tablespoon peach liqueur, peach schnapps orpeach brandy (optional)
1/8 teaspoon almond extract
2 tablespoons cornstarch

Topping:
3/4 cup oatmeal
2/3 cup light brown sugar
3/4 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 to 2 tablespoons finely minced crystallized ginger
1/3 cup cold butter, cut into dime-sized pieces
1 teaspoon vanilla extract
3/4 cup chopped almonds


Recipe



1. Preheat oven to 375F. Spray an 11-by-9-inch baking dish with nonstick coating.

2. To prepare filling, combine all ingredients except cornstarch in a large bowl. Using your hands or potato masher, coarsely crush two handfuls of peaches to release juice. Combine 3 tablespoons of the juice and cornstarch; mix with fingers until combined. Stir cornstarch mixture back into the peach filling, distributing it thoroughly. Pour peach mixture into prepared dish.

4. To prepare topping, combine first seven ingredients (oatmeal through ginger). Cut in butter with a pastry blender or your hands until crumbly. Stir in vanilla and almonds.

5. Sprinkle oat mixture over peaches, distributing it evenly. Press down slightly with your hands. Bake 45 minutes or until topping is brown and fruit bubbles. Serve warm. Serves 8.