California Peach Crisp
Instructions:
- 3 pounds ripe fresh SunWest* California peaches
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 cup granola (no dried fruit)
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/4 cup fresh orange juice
- Preheat oven to 375°F.
- Cut an X on blossom end of peaches and place in boiling water for 10 seconds. Peel and cut into 3/4-inch slices.
- In a bowl, stir together sugar, flour, granola, nutmeg and salt. Work in butter with a pastry blender or your fingertips until small clumps form.
- Spread peaches in a lightly buttered 9-by-13-inch baking dish. Toss peaches with orange juice. Top with crumb mixture.
- Bake on the middle oven rack until topping is golden and peaches are tender, 35-40 minutes. Cool slightly and serve warm.
- Makes 6 servings.