Peach Oatmeal Crisp
Prep: 20 minutes Cook: 45 minutes Cool: 15 minutes
Vary this simple recipe to make a crisp from whatever fruit is ripe and in season. Use preserves that match or complement the fruit; for example, I sometimes use sliced fresh strawberries in place of the peaches and strawberry preserves in place of the apricot. When served warm, the crisp is lovely with a scoop of vanilla soy ice cream.
- 1/3 cup apricot preserves
- 2 tsp fresh lemon juice
- 1/8 tsp grated nutmeg
- 4 cups peaches, sliced (about 8)
- 3 tbsp all-purpose flour
- 1/2 cup quick-cooking oats
- 2 tbsp medium ground cornmeal
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Preheat the oven to 375 degrees Fahrenheit.
In a medium bowl, stir together the preserves, lemon juice, and nutmeg. Add the peaches and mix gently to coat them evenly. Sprinkle the flour over the top and mix again. Transfer the fruit to an ungreased 9" pie pan and bake until the fruit is very tender, about 30 minutes. While the fruit bakes, stir together the oats and cornmeal in a small bowl. Stir together the maple syrup and vanilla and pour them over the oat mixture; mix well. Remove the crisp from the oven and reduce the heat to 350 degrees Fahrenheit. Use your fingertips to crumble and scatter the oat mixture over the fruit. Bake for 15 minutes.
Let the crisp cool for at least 15 minutes before scooping out servings with a large spoon into individual bowls. It can be served either warm or at room temperature.