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molasses crinkle peach crisp

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.....

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