Ginger Peach Crisp With Ginger-Infused Whipped Cream

In a saucepan over medium heat, bring cream and ginger to a simmer. Reduce heat to low and cook for 10 minutes, stirring often. Turn off heat, cover, and allow to cool in the pan. Once cooled, place in the refrigerator until very cold. This may take several hours.

Preheat oven to 350°F. Grease an oven-safe 7x5-inch baking dish or two small cast-iron skillets. 

Toss peaches with cornstarch. Place them evenly into prepared baking dish. 

In a bowl, combine oats, flour, brown sugar, ginger, cinnamon, nutmeg, and salt. With a fork or pastry cutter, cut in butter until all ingredients are incorporated and no pockets of dry oats or flour remain. Spread over peaches. 

Bake for 30 to 35 minutes, or until top is dark golden brown and peach juices are bubbling. Move to a wire rack to cool. 

To serve: While crisp is cooling, strain ginger pieces out of cream. In a bowl, combine cream and confectioners’ sugar. Beat until soft peaks form. Top each serving with whipped cream.