This summer we have had a run of perfect peaches. Naturally, the bulk of them were eaten straight up, standing over the kitchen sink but always good to save a few for this recipe. I often double this crisp topping and reserve half in the refrigerator – it can keep for weeks. Also try it on top of blueberries, blackberries or a combination with the peaches. In the winter months when only frozen is available, add sugar to taste (between 1/4 to 1/2 cup) and 1 Tbsp of cornstarch tossed in with the frozen fruit – not a bad way to wait until summer returns.
1/2 cup Old Fashion Oatmeal
1/2 cup Brown Sugar
1/4 cup Butter, cut into pieces
1/4 cup Flour (you can use Spelt flour)
1 tsp Cinnamon
6 peaches, peeled and sliced – to peel peaches, bring to a boil a large pot of water, put peaches in the boiling water for about 15 seconds, take out and cool on a kitchen towel. The skins will slip off.
Pre-heat the oven to 350 degrees
Combine the topping ingredients in a bowl and work the butter with your hand until it is well distributed and pieces of dough are marble size
Put the peaches in a 10″ pie pan and top with the crisp topping
Bake for 45 minutes until it is brown and bubbly around the sides
Cool to room temperature to serve with vanilla ice cream