Peach Crisp

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
• 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

1. 1

   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.

2. 2

   Preheat oven to 375 degrees F.

3. 3

   Pour peaches into a strainer but save liquid. Pour peaches back into the bowl.

4. 4

   Add 4 more tablespoons of brown sugar, flour, lemon juice, lemon zest, vanilla extract and cinnamon to the peaches and toss.

5. 5

   Measure out ¼ cup of the liquid that was drained and stir in the corn starch then mix that into the peach mixture.

6. 6

   Pour the peaches into baking dish (ours was 10 inches round and 3 inches deep (2 1/2 quart))

7. 7

   In a medium bowl, mix the flour, oats, brown sugar, baking powder and cinnamon.

8. 8

   Use a box grater and grate butter on large holes right over the bowl, tossing as you grate.

9. 9

   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.