10 cups frozen peaches, thawed, about 3 pounds prepared
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon, juiced
1 teaspoon butter
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats
1/4 cup slivered almonds
1/2 cup dried cranberries
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
Instructions
Recipe courtesy of Guy Fieri, May 2008
Serve with vanilla ice cream or fresh whipped cream.
Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.
To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly.
To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
