Ingredients
Scale
Filling
- 10 peaches, peeled, pitted, and sliced into about 8 wedges each
- ¼ cup packed light brown sugar
- ½ teaspoon kosher salt
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
Topping
- 1 cup old fashioned oatmeal
- 1 cup all-purpose flour
- ¾ cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¾ cup pecans, coarsely chopped
- 1 stick cold unsalted butter, cut into cubes
Instructions
- Preheat oven to 350 degrees F. Make the topping. In a medium bowl, combine oatmeal, flour, sugars, cinnamon, and salt until fully incorporated. Mix in the pecans. Add the butter to the mixture and cut it in with a pastry cutter, or mix it in with forks or your fingers. Fingers tend to work best. Work with the mixture until there are about pea sized pieces of butter throughout. Set aside.
- In a large bowl, combine the sliced peaches, brown sugar, salt, flour, cinnamon, and ginger until combined. Make sure there are no lumps of dry ingredients. There should be a slightly thick juice coating the peaches.
- Pour peaches evenly into an 8 inch square baking pan. Pour topping over peaches. Smooth the topping to be sure all the peaches are completely covered. Bake for about 45-50 minutes, until the juices are bubbling and thickened. Serve hot out of the oven with whipped cream or ice cream if you like, though it is perfect alone. Store at room temperature for up to 2 days. May be eaten at room temperature or warmed in a 350 degree F oven for about 15 minutes until warmed through. This, unfortunately, will not freeze well, but that’s just an excuse to make it again.
- Prep Time: 25 mins
- Cook Time: 50 mins