Ingredients
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6 -8 peaches, peeled, pitted and sliced
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1/2 cup peach preserves
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1/2-1 tablespoon peach brandy or 1/2-1 tablespoon peach nectar
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1/8 teaspoon almond extract
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2 tablespoons cornstarch
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3/4 cup oatmeal
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2/3 cup brown sugar
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3/4 cup whole wheat flour
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1/4 teaspoon salt
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1 -2 tablespoon crystallized ginger, minced
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1/3 cup butter, cut into pieces
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1 teaspoon vanilla
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3/4 cup almonds, chopped
Instructions
- Preheat oven to 375-degrees F.
- Spray a 11 x 9-inch pan with Pam (or grease pan).
- 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.
- 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).
- Sprinkle topping over peaches, pressing down slightly.
- Bake for 45-50 minutes or until topping is brown and peaches bubbly.