You may not want to share this with anyone.
#selfish. #dontcare.
Filling Ingredients:
3 1/2 lbs ripe but firm peaches (6-8), peeled, pitted, and sliced into 3/4″ wedges
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon fresh lemon juice
pinch salt
pinch of cinnamon
pinch of ground nutmeg
Crumb Topping Ingredients:
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions:
FYI: How to peel peaches. Preheat oven to 350. For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices.
Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. (You can discard the rest of the excess peach juice or toss it in a smoothie!) Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that’s been sprayed with cooking spray. Any size pan that’s close to that is fine, it doesn’t need to be exact. As long as it all fits, it’s good :)
For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
Bake for about 30 minutes. The topping should look golden brown and crisp; just watch for little bubbles of peach liquid to start popping though the outside corners. Let cool to luke warm before serving. Spoon over ice cream.
*www.ourbestbites.com