PEACH CRISP

Topping:

  • 3/4 cup packed light brown sugar
  • 3/4 cup rolled oats (not instant)
  • 1/3 cup plus 2 Tablespoons all-purpose flour
  • 3/4 tsp cinnamon
  • 1/8 tsp fine salt
  • 6 Tablespoons cold unsalted butter (3/4 stick), cut into small pieces


Filling:

  • 1/3 cup packed light brown sugar
  • 1 Tablespoon freshly squeezed lemon juice (can substitute Realemon Juice from concentrate)
  • 1 1/2 tsp cornstarch
  • 1/4 tsp vanilla extract
  • 1/8 tsp fine salt
  • 2 lbs ripe but firm peaches ( about 5 medium), peeled, halved, pitted and cut into ½ inch thick slices

**To peel peaches: before halving or cutting,  immerse in boiling water for 40 seconds and then immediately dunk in cold water. This will help with peeling and also make the peaches juicier.

Directions:

  • Preheat oven to 425 degrees and arrange rack in the middle.

Topping:

  • Place all of the topping dry ingredients in a large bowl. 
  • With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely mixed, about 3 minutes.
  • Crumble the clumps into small pieces the size of kidney beans, then refrigerate while you make the filling.
Filling:
  •  Place all the filling ingredients except the peaches in a large bowl and whisk to combine. It should look like the sugar is all moistened and sticky.
  • Add the peaches and stir until evenly coated and the sugar mixture forms a syrup-like juice.
  • Transfer the peaches and juice to an 8x8 square or a 2 ½ quart round glass or ceramic baking dish and arrange it in an even lay. (Do not need to grease pan.)
  • Sprinkle the reserved topping evenly over the peaches.
  • Bake until the topping is browned and crisp, about 20 to 25 minutes. The sauce will bubble around the edges.
  • Remove from oven and cool on a wire rack for at least 30 minutes before serving.

    • Really nice if served warm with a scoop of vanilla ice cream on the side!