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tip
To easily peel peaches, score the bottom with an “X” and blanch in boiling water for 30 to 60 seconds or until skins start to loosen. With a slotted spoon, transfer to a bowl of ice water and slip off skins.
Ingredients
| Filling: | ||
|---|---|---|
| 6 cups | peeled and sliced ripe Ontario peaches | 1.5 L |
| 3 tbsp | brown sugar | 45 mL |
| 3 tbsp | maple syrup | 45 mL |
| 2 tbsp | lemon juice | 30 mL |
| 2 tbsp | cornstarch | 30 mL |
| 2 tbsp | unsalted butter, melted | 30 mL |
| 1 tsp | ground cinnamon | 5 mL |
| 1 tsp | vanilla extract | 5 mL |
| pinch | ground nutmeg | |
| Topping: | ||
| 3/4 cup | large flake oats | 175 mL |
| 1/3 cup | brown sugar | 75 mL |
| 1/3 cup | slivered almonds | 75 mL |
| 1/4 cup | all-purpose flour | 60 mL |
| 1/4 cup | cold unsalted butter, cut into cubes | 60 mL |
| 1 tbsp | maple syrup | 15 mL |
Directions
Filling: Preheat oven to 350ËšF (180ËšC). Toss peach slices with brown sugar, maple syrup, lemon juice, cornstarch, butter, cinnamon, vanilla and nutmeg. Spread into a 9-inch (2 L) square baking dish.
Topping: Stir oats with brown sugar, almonds and flour. Cut butter in with your fingertips until crumbly. Toss in maple syrup. Sprinkle evenly over the peach mixture.
Bake for 60 to 70 minutes or until topping is golden brown and filling is bubbling. Cool slightly before serving.
Nutritional Info
PER SERVING (1/6th): about 319 cal, 4g pro, 11.5g total fat ( 5.5g sat fat), 59g carb, 4g fibre, 23mg chol, 10mg sodium. % RDI: 20% vitamin A, 17% vitamin C, 4.5% calcium, 9% iron.
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