Brown Rice Peach Crisp II

Preheat oven to 375°F. Combine the drained peach chunks with 1/4 cup honey in a bowl and toss gently to coat.

Spread the cooked brown rice evenly in a 9-inch baking dish or similar casserole.

Distribute the honey-coated peach chunks over the brown rice layer.

Combine the all-purpose flour, cinnamon, and nutmeg in a small bowl, stirring until well mixed.

Cut the butter into small cubes and add to the flour mixture, then work together with a fork or fingertips until the mixture resembles coarse breadcrumbs.

Drizzle the remaining 1/4 cup honey over the flour-butter mixture and stir until the crumbly topping is moistened and clumpy.

Stir in the chopped walnuts if using, then sprinkle the entire topping evenly over the peaches.

Bake for 35 minutes until the topping is golden brown and the peach filling is bubbling at the edges.

Remove from the oven and allow to cool for 5 minutes before serving warm.