1 (32 oz.) can unsweetened peach slices, drained
2 tbsp. tapioca
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 c. butter
2 tbsp. brown sugar
3/4 c. all-purpose flour
1 1/2 c. quick-cooking oatmeal

Preheat oven to 350 degrees. Place peach slices in the mixing bowl. Add the tapioca, 1/4 teaspoon cinnamon, and the cloves and stir gently with wooden spoon. Scrape the peaches into skillet. Put the butter in the saucepan and place it over medium heat. Heat the butter until half of it is melted. Turn off the heat.

Add the brown sugar and stir until smooth. Add the flour, oatmeal, and remaining 1/2 teaspoon cinnamon and stir together. Spoon the topping over peaches and press it lightly onto peaches with your hand. Put skillet in the oven. Bake until the topping is lightly browned, about 30 minutes.

Transfer skillet to cooling rack. Let the crisp cool slightly before serving. Serve with vanilla yogurt, cream, or milk.