Peach and Ginger Crumble with Ice Cream

by Evlyn McBride
Serves 6
4 cups sliced peaches
1/4 cup chopped VE Crystallized Ginger
1 Tbsp all-purpose flour
3/4 cups rolled oats
1/2 cup packed brown sugar
1 tsp VE cinnamon
1/4 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 slivered almonds, toasted

1. In bowl, toss peaches with ginger and 1 Tbsp. flour. Set aside.
2. In separate bowl, combine oats, sugar, flour and cinnamon. With a pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds.
3. Divide peach mixture among six greased 1 cup baking dishes (or a 9” plate). Top with crumb mixture.
4. Place on baking sheet and bake at 375 F for 35-45 minutes, or until golden brown and bubbling.
5. Serve warm with vanilla ice cream.