Description
An easy peak season peach dessert loaded with brown sugar and oats.
Ingredients
Scale
For the Peach Filling:
- 6 ripe peaches, pitted and sliced into 1/4-inch slices (leaving the peel on!)
- Half a lemon
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Crumble Top:
- Butter for greasing the pan
- 1 1/3 cup (169 grams) all-purpose flour
- 1 cup (200 grams) lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (113 grams) unsalted butter, softened to room temperature
- 1/2 cup old-fashioned oats
- Vanilla ice cream for serving
Instructions
- Place a rack in the center of the oven and preheat to 350. Generously grease an 8×8 baking pan with butter.
- In a medium bowl, toss together peach slices, juice from half a lemon, sugar, and cinnamon. I find it easiest to use my hands to toss everything together and evenly coat the peaches in sugar and cinnamon. Set aside.
- For the topping, in another medium bowl, whisk together flour, brown sugar, cinnamon, salt, nutmeg, and oats. Work the butter into the mixture with your fingertips until evenly distributed, creating a sandy mixture. Take one full handful of the topping and toss it into the sugared peach mixture. Topple the peach mixture into the prepared pan in an even layer. Spread the rest of the topping evenly over the peaches. Toss very lightly so a few peach slices are exposed.
- Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the peaches are bubbling, 45-55 minutes. Serve warm with vanilla ice cream.
