October 12, 2014

Fresh Peach Crisp

This is a recipe I should have and wanted to share a few weeks ago while we were still in full-fledge peach season, but never got around to it. Hopefully you can scrounge up a couple of peaches to make this because it is to die for!
I made this peach crisp on a whim when I realized I had a few ripe peaches sitting on my counter and I was amazed with the result! The topping is out of this world and the warm, juicy peaches mixed with the cold vanilla ice cream made my heart skip a beat! I could totally finish off a pan by myself and I bet you could, too!

Fresh Peach Crisp
Slightly Adapted From: Our Best Bites
Serves 4-6
Filling Ingredients
3-4 ripe but firm peaches (About 1 1/2 lbs.) peeled, pitted, and sliced into 3/4″ wedges
3 Tbsp. granulated sugar
3/4 tsp. cornstarch
1/2 Tbsp. fresh lemon juice
pinch salt
pinch of cinnamon

Crumb Topping
3/4 cup old fashioned oats
1/4 cup brown sugar
2 Tbsp. flour
3 Tbsp. cold butter, grated
1/4 tsp. cinnamon

1. Preheat oven to 350 degrees F. Spray an 8x8-inch pan with cooking spray and set aside.
2. For peach filling, gently combine peaches and sugar in a large bowl and let stand for 30 minutes, tossing occasionally. Drain peaches in a colander set over a large bowl, reserving the peach juices. 
3. Whisk 2 Tbsp. of the drained peach juice, cornstarch, lemon juice, salt and cinnamon together in a small bowl. (You can discard the rest of the excess peach juice or use it in something else.) Toss juice mixture with peaches and transfer to prepared pan.
4. For topping, combine oats, brown sugar, flour, butter and cinnamon using your fingers to crumble the mixture together. Sprinkle topping evenly over pan.
5. Bake for about 30 minutes. The topping should look golden brown and crisp and the filling should start to bubble on the edges. Let cool to lukewarm before serving. Serve with vanilla ice cream.

*You can easily double the ingredients and bake in a 8x8 or 9x9-inch pan if you want more peaches in your dessert.

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