I have come to realize that I really am not that fond of pie. It is a texture thing. I really prefer crisps, even over cobblers, though I make a good one. I turned the peach pie I posted back a bit into a crisp but I kept the crisp very moist so it almost candied.
Molasses Crinkle Peach Crisp
1 pound peaches, peeled, sliced, and destoned
1/2 cup butter
3/4 cup brown sugar
1/4 cup molasses
1 cup flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
Preheat oven to 350 degrees Fahrenheit.
Put the peaches in a 8 inch by 8 inch pan.
In a medium bowl, put the rest of the ingredients and blend together.
It is going to look almost like cookie dough. Spread over the peaches.
Bake for 45 to 90 minutes. I used frozen peaches so I need the longer baking time.
Enjoy. The topping comes out candied, especially when you add the ice cream. I was told that it is caramel by Miss L. If you want more of a crisp texture, you would need to add more flour - 1/2 to 1 cup. I like to play so I will probably do that next time. I also am going to need to make a gluten free version. My Beloved's sensitivity to gluten is becoming more apparent again. I am going to use a combination of almond, teff, sorghum, and arrowroot flours for the crisp. It is the same as for waffles.
Yes, I am plotting.....