6 large fresh peaches
1/2 stick butter
1 1/2 cups sugar
3 tablespoons sundried raisins
1/2 vanilla bean pod
zest of one orange
1/4 teaspoon cinnamon
1 stick soft butter
1 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
1/2 cup oatmeal
2 croissants, coarse chopped
Peel a stripe around the peaches and cut in half around the seam.
Twist the two halves to separate the lobes.
Remove the pit with a small paring knife.
Slice the peaches into 1/4 inch thick pieces.
Heat a skillet to medium and add butter.
Add the peaches and stir in the sugar.
Cut a vanilla bean in half, scrape out the seeds and add to the peaches
add orange zest, cinnamon and sun dried cranberries
Cook the peaches until they soften and begin to create a sauce.
Set peaches aside while you make the crumb topping.
In a large mixing bowl, combine butter, brown sugar, cinnamon, nutmeg, flour, oatmeal
I like to add day old croissants when available, chop them in the food processor
Mix well to combine.
Spray an 8 1/2 x 11 inch casserole dish with pan spray
Fill 1/3 with crumb topping.
Pour in the peaches
Top with more crumb topping.
Bake at 400 degrees for 20 to 30 minutes.
Serve with peach ice cream.