10 - 12
2 qts ripe peaches (approx. 10 - 12 medium large)
1/3 cup light brown sugar (see hints below)
1/3 cup all-purpose (see hints below)
1 tsp ground cinnamon
1/2 tsp ground ginger
for the topping:
1 cup all-purpose flour
1 cup light brown sugar
1 cup oatmeal (quick cooking or old fashioned)
1 stick cold butter, cut into cubes
1/2 cup chopped pecans
Preheat the oven to 350 degrees and make the crisp topping by combining 1 cup all-purpose flour with 1 packed cup light brown sugar, add 1 cup oatmeal and add 1 cold, cubed stick butter and use your fingers to completely incorporate the butter. Fold in 1/2 cup chopped pecans and set it aside.
Use a sharp paring knife to carefully peel the peaches and cut them once around their circumference and cut them into 1-inch thick wedges from top to bottom, letting them drop into a large mixing bowl as you go.
Then add 1/3 cup light brown sugar, 1/3 cup all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground ginger....mix it up and add the peaches to a 9 x 13-inch baking dish.
Top that with the crisp topping and place the baking dish onto the center rack of the preheated 350 degree oven.
It'll take just about 50 - 60 minutes to bake and it'll be a nice golden brown on top and the fruit will be bubbling along.
If the peaches are super ripe, use 1/3 cup flour....if a little less ripe and "drier" use 1/4 cup flour in the filling.
Because of the sugar in the topping, this can be bit on the sweet side so use 1/4 cup sugar in the filling if you like.
Serve with vanilla ice cream or plain or vanilla yogurt.