Peach and pecan crumble
2 x 796 mL cans Del Monte sliced peaches in water, drained
¼ cup maple sugar
2 tsp. cornstarch
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 cup quick-cooking oatmeal
½ cup chopped pecans
3 Tbsp. maple sugar
2 Tbsp. unbleached all-purpose flour
¼ cup softened butter or margarine
1. Preheat oven to 350°F (180°C).
2. Combine all ingredients in an 8 x 12-in. (20 x 30 cm) baking dish or a 10-in. (25 cm) diameter cast-iron pan. Set aside.
3. In a bowl, mix all the dry ingredients, then work in the butter using a wooden spoon or your hands. Distribute the topping over the peach filling.
4. Bake in the oven for 40 minutes. Let cool. If you wish, serve with vanilla ice cream. Can be enjoyed warm or cold. Best the same day, otherwise refrigerate.
You can use Del Monte sliced peaches in fruit juice from concentrate in which case you should reduce the amount of sugar in the peach filling to 3 tablespoons.