Fall Peach Balsamic Crisp
5 lb. peaches, each cut into 8 wedges (about 12 average size peaches)
1/3 c. white sugar
3/4 c. plus 1 T. white whole wheat flour, divided
1/2 c. plus 2 T. light brown sugar
1/4 c. The Tasteful Olive mild extra virgin olive oil
1/4 t. kosher salt (or finely ground sea salt)
1/2 c. butter, cut into small pieces
2 c. old fashioned oats
1 c. almonds, chopped
1/2 c. The Tasteful Olive Peach white balsamic vinegar
Preheat oven to 350 degrees F.
Using a large bowl combine the peaches, sugar, and 1 T. of flour. Place in a 3-qt. shallow baking dish.
In a medium bowl combine brown sugar, olive oil, salt and rest of flour. Press butter into dough with fingers or wide-pronged fork. Fold in oats and almonds. Spoon out or make marble-size balls from the dough and lay evenly on the peaches.
Bake about 45-55 minutes, until the top is golden and the fruit is tender.
While the crisp bakes, place the balsamic vinegar into a small saucepan. Bring to a boil, reduce to a simmer, and cook until it is reduced by half. Set aside to cool. Drizzle glaze over the crisp when serving. Enjoy!
Author: Jeanne Mackay
