The time for fresh peaches is almost upon us. This is real good at home or out camping. I hope to go camping in about 6 weeks, while I am recovering from knee replacement. The big day now is July 30.
GINGERED PEACH CRISP
2 1/2 to 3 pounds fresh peaches ( or caned )( about 6 t0 8 peaches), peeled, pitted and sliced
1/2 cup peach preserved
1/2 to 1 tablespoon peach brandy, or peach schnapps
1/8 teaspoon almond extract
2 tablespoons cornstarch
3/4 cup oatmeal
2/3 cup brown sugar ( light or dark)
3/4 cup A-P flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh please!
1 to 2 tablespoons crystallized ginger, finely minced
1/3 cup cold butter, cut into bean-sized pieced
1 teaspoon vanilla extract, (not Imitation pleas)
3/4 cup chopped almonds
Preheat 10" deep dutch oven to 375. Spray with cooking oil. To prepare filling, combine all filling ingredients except cornstarch, in a large bowl. Using your hands , coarsely crush two handfuls of the peaches to release juice. Combine 3 tablespoons of the juice and the cornstarch; mix well until combined. Stir cornstarch mixture back into the peach filling, distributing it thoroughly. Pour peach mixture into preheated dutch oven.
To prepare topping, combine first seven ingredients. Cut in butter with a pastry cutter or by hand until crumbly. Stir in vanilla and almonds. Sprinkle oat mixture over peaches, distributing it evenly. Press down slightly with hands. Bake 45 minutes or until topping is brown and peach mixture bubbles. Serve with whipped cream.