Ingredients
1/2
cup all-purpose flour
1/2
cup granola without dried fruit
1/2
tsp freshly grated nutmeg
1/2
stick (1/4 cup) unsalted butter, softened
3
lb peaches, peeled and sliced 3/4 inch thick (see cooks\' note for mountain jam, page 122)
1/4
cup fresh orange juice
Accompaniment: vanilla-bean ice cream
Directions
1.
Preheat oven to 375°F.
2.
Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
3.
Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
4.
Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.
6.
To peel fresh peaches, cut and X in the end opposite the stem and immerse in boiling water 10 seconds.
New-York Restaurants
