Peach Crisp

Ingredients

• 2 1/2 - 3 lbs fresh peaches ((about 6-8 peaches, or 5 cups sliced))
• 1/2 cup granulated sugar
• 3 Tbsp cornstarch
• 1 Tbsp lemon juice
• 2/3 cup old fashioned oats
• 2/3 cup all-purpose flour ((stir, spoon & level))
• 1/4 cup light brown sugar (gently packed)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 cup butter ((1 stick) cold)
• Vanilla Ice Cream or Sweetened Whipped Cream (for serving)

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch round deep pie dish or similar 9x9-inch square baking dish.

2. 2

   Cut peaches in half, twist to break apart, remove the pit. Peel/cut the skin off, and cut into thick 3/4-inch slices.

3. 3

   In a large bowl, combine the peaches, sugar, cornstarch, and lemon juice. Fold until all fruit is coated. Empty peaches into the prepared baking dish.

4. 4

   In a separate bowl, combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon. Stir together. Cut in the butter with a pastry blender or fork. Use your hands to help the crumble come together into chunks. (I like to keep the chunks a little bigger.) Sprinkle crisp topping over the peaches.

5. 5

   Bake at 350˚F for 30-40 minutes or until the fruit bubbles in the center and the crisp browns on top. Check the crumble around 25 minutes and cover with foil if it's browning faster than the center bubbles.

6. 6

   Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.