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© Meredith Corporation. All rights reserved. Used with permission.
Thaw frozen peaches, if using. Do not drain. Preheat oven to 400°F.
In a medium bowl, stir together brown sugar, oats, almonds, 1/2 cup flour and 3 tablespoons granulated sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Set aside.
In a large bowl, stir together the remaining 1/4 cup flour, the remaining 1/3 cup granulated sugar, cinnamon, nutmeg and ginger. Add the peach slices with their juices and peach nectar (or orange juice). Toss gently to coat. Transfer filling to an ungreased 3-quart rectangular baking dish. Sprinkle the reserved topping over the filling.
Bake for 30 to 35 minutes or until peaches are tender and the topping is golden. Serve warm or at room temperature. If desired, top servings with a scoop of ice cream.