Ingredients
3lbfresh peaches,pitted and cut into ½-inch wedges
3tbspflour
2tbspfresh lemon juice
1tbspfreshly grated ginger
¼cupbrown sugar
¼cupgranulated sugar
½tspground cinnamon
½tspvanilla extract
½cupquick oats,or old-fashioned oats
½cupsliced almonds
¼cupbutter,room temperature
⅛tspsalt
Preparation
Preheat oven to 350 degrees F.
Grease a 3-quart baking pan with butter or cooking spray, and set aside.
In a large mixing bowl, gently toss together all of the filling ingredients until combined and evenly coated.
Pour them evenly into the prepared baking pan.
In a separate mixing bowl, stir together your topping ingredients until small clumps are formed.
Add the topping mixture evenly on top of the peaches.
Bake for 35 to 45 minutes, or until the topping is crisp and starts to brown, and the filling is bubbly.
Serve immediately topped with ice cream and/or caramel sauce if desired. Or wait and serve it at room temperature. Alternatively, cover and refrigerate the crumble for up to 4 days.
