I have been working on this for about a month now and I can say it is great work. I keep tweaking it here and there, but I think I have finally found just the right combination.
Last summer I canned peaches. It was a first for me. I enjoyed it and I am enjoying it even more now in the middle of winter. It is so fabulous to open up a jar of goodness that tastes like summer. I have been using the peaches for the crisps and they work great. The best part is I get to enjoy the hard work that I put into them last summer. The funny part is that Hubby wanted to know why I was canning peaches since they weren't his favorite thing. Well he never had home canned peaches before, and that makes a huge difference. He was a little hesitant the first time I gave him one of these dishes, and now when he gets home from work, and sees a jar of peaches on the counter he gets excited, and is grateful that I didn't listen to him.
This serves two but it would be simple enough increase the recipe for more. One peach per person is just the right amount.
Home canned peaches from this last summer
Sliced peaches in the baking dish
Topping for crisps
Hot and wonderful
2 teaspoons margarine
2 tablespoons brown sugar
2 tablespoons quick oats
1 tablespoon flour
1 teaspoon cinnamon
2 tablespoons reserved juice
Preheat oven to 350 degrees
In two 8 ounce dishes (It doesn't make this much but you don't want it to make a mess in your oven) slice up a peach into each and lay in the bottom of dish, add in one tablespoon of juice to each dish and set aside.
In a separate bowl add remaining ingredients and with your fingers crumble margarine until it is well combined. Then divide between the two dishes and bake for 20 minutes or until bubbly.
Let sit for 10 minutes then top with whipped cream.