Individual Peach Crisp

Halve and pit peaches. Combine oats, almonds, brown sugar, flour and ginger. Drizzle melted butter over oat mixture; mix well with a fork. Fill center of each peach half with equal amounts of oat mixture; mound filling slightly.  Arrange filled peaches in lightly buttered shallow baking dish that will hold peach halves in a single layer. Mix wine and sugar. Pour wine around peach halves in baking dish.

Bake at 375ºF about 30 minutes or until peaches are tender. Serve two halves per serving and spoon pan juices over peaches.

Makes 4 servings.

Serving Tip:  If desired, serve with crème fraiche or vanilla yogurt.