Friday, August 20, 2010
I am a big cheater on this one. In the past, I've gone through the trouble of blanching fresh peaches, then into ice water, peeling the skin, pitting and cutting up the peach. I made this dish in winter and purchased the frozen, ready to use peaches....I could not tell the difference. Prep time for this dish is about 20 minutes.
For the peaches:
2 lbs. frozen peaches, thawed
½ cup sugar
1 tablespoon cornstarch
2 tablespoons lemon juice, fresh or bottled
¾ cup brown sugar
1 cup flour
1 ½ cups oatmeal, quick or old fashioned
1 teaspoon salt
1/8 teaspoon cinnamon
One pinch nutmeg
1 stick butter, softened
1) Butter or using cooking spray, coat a 9 x 13 baking dish. Set aside. Place thawed peaches in a large heavy pot. Add sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until it comes to a bubble, this should take 5-7 minutes. Pour into prepared baking dish.
2) Preheat oven to 350’. In a medium bowl, combine all dry ingredients well. Work butter in with your fingers. Sprinkle crumbs evenly over cooked peaches.
3) Bake for 25 minutes. Serve warm with a scoop of vanilla ice cream. Serves 10-12.
*If you make ahead, refrigerate. It is best to warm, uncovered, in the oven at 350’ for 20-25 minutes to make the topping crisp again.