Brown Rice Peach Crisp

Preheat the oven to 375°F.

Combine the fresh peach chunks with 1/4 cup of the firmly packed brown sugar in a small bowl, stirring until the peaches are evenly coated.

Divide the peach mixture evenly among four individual baking dishes or ramekins.

Mix together the cooked brown rice, remaining 1/4 cup brown sugar, whole wheat or all-purpose flour, ground cinnamon, and ground nutmeg in a medium bowl until well combined.

Cut the butter into small pieces and add to the rice mixture, using a fork or your fingers to work it in until the texture resembles coarse crumbs.

Fold the toasted slivered almonds into the rice crumble mixture.

Divide the crisp topping evenly among the four baking dishes, pressing gently so it sits on top of the peaches without completely compacting it.

Bake for 20-25 minutes until the topping is golden brown and the peach filling is bubbly around the edges.

Remove from the oven and allow to cool for 2-3 minutes before serving.

Serve warm topped with whipped cream or ice cream if desired.