To make peelling peaches easier, blanch them as follows: wipe off any particles or use a quick rinse in the sink or under the hose. Do not cut or trim off any bruises. If there are any stems, remove them with a couple of twists. Start a pot of water for boiling. The size of the pot will depend on the number of peaches you have to prepare. It is best to work in batches of 10 peaches at a time. Keep the pot covered to hasten the process. Drop whole peaches into the rapidly boiling water, making sure they are completely submerged. Cover the pot and bring back to a rolling boil. After about 5 minutes, remove the peaches carefully with a large slotted spoon and place them directly in a large bowl of ice water. They will bruise easily so be gentle. At this point the skins will slip off easily in your hands, once the peaches are cool enough to handle. Remove the skins.more
cup uncooked old-fashioned oats
cup packed brown sugar
cup granulated sugar
cup biscuit baking mix
teaspoon ground cinnamon
fresh peaches, peeled and sliced
Grease inside of 3 or 4-quart slow cooker. In a bowl, combine sugars, baking mix, oats and cinnamon. Stir in peaches and spoon into slow cooker. Cover and cook on low for 4 hours. Serve warm and top with vanilla ice cream!