When summer collides with fall it yields the best of both seasons!
YIELDS: 8 SERVINGS / PREP TIME: 10 MINS / TOTAL TIME: 1 HOUR 10 MINS
FOR THE PEACHES:
6 large peaches, sliced (about 2 1/2 lb.)
1/4 c. granulated sugar
Juice of 1/2 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Pinch kosher salt
1 Tbsp corn starch
¾ cup flour + 1 Tbsp
¾ cup oats
1 c. packed brown sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 c. (1 stick) melted butter
½ tsp Almond Extract
Preheat oven to 375°.
Make peaches: In a large bowl, combine peaches, sugar, lemon juice, cinnamon, ginger, and salt.
Make topping: In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in melted butter and stir until mixture resembles coarse crumbs. If mixture is too moist add the additional 1 Tbsp flour.
Pour peaches and juices into a large baking dish. Sprinkle crumb topping evenly over peaches.
Bake until the topping is golden and peaches are bubbling, approx. 45 to 50 minutes.
Serve warm with a heaping serving of ice cream.