- 1/2 cup oats
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 1/2 cup sugar
- 2 tablespoons + 1 teaspoon packed brown sugar
- 1/2 teaspoon kosher salt
- 3/4 cup cold butter, cut into cubes
In a mixer fitted with the paddle attachment, mix all ingredients except butter on medium speed.
With the mixer still running slowly, add each cube of butter one at a time. Mix until the topping comes together and it is no longer “dusty” looking. Refrigerate until needed.
- 2 pounds fresh peaches
- 1 cup + 1 tablespoon sugar
- 4 tablespoons cornstarch
- 1 tablespoon rum (optional)
- 1 tablespoon Frangelico (optional)
- 1 tablespoon lemon juice
- 1 cup orange juice
- 1/2 cup cranberry juice
Preheat oven to 400°F.
In a 4-quart pot, bring water to a boil. On the bottom of each peach, mark an “X” just through the skin with a knife. Prepare an ice bath. Drop the peaches in the boiling water for about 1 minute. Remove the peaches and immediately place them in the ice bath. Once cooled, use a small knife to peel the skin off the peach starting at the “X” on the bottom.
Cut the peaches in half and remove the pits. Slice the peach halves into four pieces and set aside.
In a heavy-bottom pan, combine all the ingredients and, using a whisk, mix well. Place the pan over high heat and whisk until the liquid thickens (about 3 to 5 minutes). Add the peaches and, using a spatula, stir well for one minute. Remove from heat.
Pour the filling into an 8-inch by 8-inch baking dish, or six individual serving, oven-safe crocks. Crumble the topping all over the filling and bake at 400°F for about 15 minutes, or until the topping is golden and the filling is bubbly.