Photo by Romulo Yanes
Active time: 30 minutes Start to finish: 1 1/2 hours
Cooks' note:
·To peel fresh peaches, cut and X in the end opposite the stem and immerse in boiling water 10 seconds.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 6 servings
Ingredients
1 cup sugar
1/2 cup all-purpose flour
1/2 cup granola without dried fruit
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
3 pounds peaches, peeled and sliced 3/4 inch thick (see cooks' note for mountain jam, page 122)
1/4 cup fresh orange juice
Accompaniment:vanilla-bean ice cream
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
Step 3
Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
Step 4
Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.
Recipe notes
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