Follow
from our very own CSA member, Caroline Grant
Ingredients:
For filling:
6 peaches
Juice of one lemon
1/2 tsp cinnamon (optional)
For topping:
1/2 c melted butter or coconut oil (for a vegan crisp)
1/2 c flour
1/2 c oats
1/2 c brown sugar
1/2 c wheat germ
1 tsp cinnamon
Procedure:
Preheat oven to 375.
Peel and slice the peaches. Pour into a shallow gratin dish and sprinkle with lemon juice and cinnamon.
Melt the butter in a container big enough to mix the crisp topping. Add remaining ingrediants and stir well with a fork. Sprinkle over fruit, and bake until browned on top and bubbling around the edges, about 40 minutes.
This works beautifully with any single Frog Hollow stone fruit, or especially with a mix of nectarines, plums and peaches.
