Peach And Almond Crisp
|Sliced peeled peaches/Nectarines / frozen unsweetened peach slices||8 Cup (128 tbs)|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Butter||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Peach nectar/Orange juice||1⁄4 Cup (4 tbs)|
Thaw peaches, if frozen.
Do not drain.
For topping, in a medium bowl stir together brown sugar, 1/2 cup of the flour, the oats, almonds, and the 3 tablespoons granulated sugar.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
For folding, in a large bowl stir together the remaining flour, the 1/3 cup granulated sugar, the cinnamon, nutmeg, and ginger.
Add the peach or nectarine slices with their juice and peach nectar or orange juice; toss gently to coat.
Transfer filling to an ungreased 3-quart rectangular baking dish.
Sprinkle with topping.
Bake in a 400° oven for 30 to 35 minutes or until fruit is tender and topping is golden brown.
Serve warm or at room temperature.
If desired, serve with ice cream.