Peach Crisp from The Bake-Off Flunkie

3/4 cup my buttermilk pancake mix
1/2 cup regular oats
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
4 medium peaches, diced (about 3 cups)
3 tablespoons sugar
2 tablespoons all-purpose flour 

1. Heat your oven to 400 and spray a 11x8 1/2-inch baking dish with non-stick spray.

2. In a medium bowl, combine the pancake mix, oats, brown sugar, cinnamon, and nutmeg; stir to combine them well.

3. Add the butter and use two forks to cut and press the topping ingredients together. The mixture will look very dry and crumbly. Set it aside.

4. In a medium bowl, combine the peaches, flour, and sugar; toss gentle to coat the peaches evenly.

5. Turn the peaches out into the prepared baking dish, and spread them into an even layer.

6. Working with a small amount at a time, gently squeeze the topping in your hand to make it hold together, and then crumbled it over the peaches.

7. Bake for 40-45 minutes, or until the topping is nicely browned and the juice is bubbling around the edges and in a couple places in the center. Remove from the oven and let it cool (good luck) before serving. You can serve this warm or room temperature.
 
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