I’ll admit right off the bat, I’m not the biggest fan of peaches. Let’s call it a texture thing. I have an even bigger issue with bananas (don’t even get me started on that one!) Strange part is, I love the flavor of these fruits, but you’d be hard pressed to get me to eat either of them in their raw form. Add them to a muffin, cake, etc. though and you have a deal. My husband thinks I’m a weirdo with my texture issues, but, hey, not everyone can be perfect, right? 🙂 I used fresh peaches (tis the season) in this recipe, but you can used canned if you really feel the urge.
The recipe can be made in a cast iron skillet, which would have been great…if I owned one…I, myself, opted for a square baking dish in defeat. Don’t let me forget to a skillet one to my ever-growing baking wish list 🙂
5 fresh peaches, peeled, pitted, and sliced (or 1 can unsweetened peach slices)
2 tablespoons tapioca
3/4 teaspoon cinnamon
1/4 teaspoon cloves
2-3 tablespoons white sugar (my addition to the original recipe, it was entirely too tart without it, in my opinion)
3/4 cup (1 1/2 sticks) butter
2 tablespoons brown sugar
3/4 cup all-purpose flour
1 1/2 cups quick cooking oatmeal
1. Preheat the oven to 350 F (325 F if using a dark or glass baking pan in shame, like me)
2. Place the peach slices, sugar, cinnamon, cloves, and tapioca in a bowl. Gently stir to coat the peaches. Scrape the peaches into the skillet (or pan…sigh…)
3. Place the butter in a medium saucepan and place over medium heat. Heat the butter until it’s mostly melted. Remove the pan from the heat and transfer to a heatproof surface.
4. Add the brown sugar to the butter and stir until smooth. Add the flour, oatmeal, and remaining 1/2 teaspoon cinnamon and stir together. Spoon the topping over the peaches and press it lightly with your hands to even it out.
5. Bake for 25-30 minutes, or until the top is lightly browned.
6. Allow to cool slightly before serving. Makes for a great weekend brunch idea!