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Years ago, my parents had a prolific peach tree in their backyard that sprouted hundreds of fuzzy, golf ball-sized fruit.
Though they were small in size, they were so sweet and juicy that my parents tried to send them to me through the mail. The fruit mysteriously never reached me, but every August during peach season, I’m reminded of that debacle.
Nonetheless, peaches are one of my favorite fruits, and when they are in season, I always return from the farmers’ market with pounds and pounds of them.
Here’s a delicious treat that you can put together quickly with peaches and a handful of ingredients. Serve for dessert with a dollop of whipped cream or scoop of ice cream. Roasted peaches even make a great breakfast with a bowl of oatmeal.
Roasted Peaches with Oat Crumble
4 large firm peaches (about 2 pounds), halved and pitted
1/2 cup water
1/4 cup packed dark brown sugar
1/2 cup old-fashioned oats
1/3 cup chopped pecans
1/2 teaspoon ground ginger
2 tablespoons unsalted butter, cut into small pieces
Yield: 6 to 8 servings
1. Preheat the oven to 350 degrees F.
2. Place the halved peaches cut-side up in a 13 x 9-inch pan. Pour the water into the bottom of the pan to prevent the peaches from burning when they bake.
3. In a medium bowl, combine the sugar, oats, pecans and ginger. Using your fingers, work the butter into the mixture until the pieces are blended in. Mound the mixture on top of the peach halves.
4. Bake the peaches in the oven until a knife can be easily inserted into the peaches and the crumble is browned, 30 to 35 minutes.