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Peach Crisp
Make this Peach Crisp with fresh in-season peaches this summer, or with frozen peaches during the rest of the year!
Ingredients
3 pounds fresh or frozen peach slices, thawed
6 tablespoons brown sugar, divided
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon corn starch
Topping
1 cup all-purpose flour
1 cup rolled oats (not quick oats)
1 cup brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 cup cold butter
Instructions
- In a large bowl, toss thawed peaches with two tablespoons of the brown sugar and all of the salt. Let sit 30 minutes, tossing occasionally.
- Preheat oven to 375 degrees F.
- Pour peaches into a strainer but save liquid. Pour peaches back into the bowl.
- Add 4 more tablespoons of brown sugar, flour, lemon juice, lemon zest, vanilla extract and cinnamon to the peaches and toss.
- Measure out ¼ cup of the liquid that was drained and stir in the corn starch then mix that into the peach mixture.
- Pour the peaches into baking dish (ours was 10 inches round and 3 inches deep (2 1/2 quart))
- In a medium bowl, mix the flour, oats, brown sugar, baking powder and cinnamon.
- Use a box grater and grate butter on large holes right over the bowl, tossing as you grate.
- Once combined, sprinkle over the peaches and bake uncovered for 55-60 minutes or until hot and bubbly and golden brown. The 60 minutes is needed for a deep dish like we used to cook the peaches all the way through. If you used a longer dish that was less shallow than 3”, the baking time may be less.
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Notes
If the top of your Peach Crisp starts to get too browned before the peaches are fully cooked and bubbling, cover loosely with foil.
Find it online: https://www.afamilyfeast.com/peach-crisp/
