Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- dash of ground nutmeg
- dash of salt
- 1/3 cup unsalted butter, cold, diced into small chunks
- 3 1/2 pounds fresh peaches, peeled, cored and sliced about 3/4in thick
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- dash of salt
- dash of cinnamon
Instructions
- Peel and slice the peaches into ¾ inch thick pieces. Add them to a medium bowl with ¼ cup sugar and toss to coat. Let the peaches sit for about 20 minutes to draw out some juice.
- In a separate bowl, combine all ingredients for the crumble topping. Use a pastry blender or a fork to cut in the cold butter until the mixture resembles small crumbs. Refrigerate.
- Preheat the oven to 375 degrees F.
- Drain the peaches, saving the juice. Place the peaches in a large bowl.
- Measure out ¼ cup of the reserved peach juice and combine it in a small bowl with the flour, lemon juice, vanilla, salt, and cinnamon. Pour this mixture over the peaches and gently toss to coat.
- Transfer the peach mixture to an 8×8'' (or similar size) dish. Evenly sprinkle the oat topping over the peaches. Bake for 30-35 minutes or until golden brown and the top is set.
- Remove from the oven and let cool for at least 10 minutes before serving. It's delightful with vanilla ice cream!
Notes
For extra flavor, consider adding a tablespoon of chopped pecans or walnuts to the topping.
Ensure that the peaches are ripe for the best sweetness and flavor in your crisp.
This dessert can be made ahead of time and warmed up just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 26g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.