Ingredients

The following ingredients have 4 Servings
  • 3 pounds peaches (peeled, pitted, and cut into 8ths)
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 3/4 cup light brown sugar (packed)
  • 3/4 cup all-purpose flour
  • 2/3 cup old fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter (grated or small diced)

Instruction

  • Preheat the oven to 350°F. Grease a 9x9 baking dish with baking spray or butter, set aside.
  • Place the peaches in a large bowl and toss with the sugar until coated. Let the bowl sit at room temperature for 15 minutes.
  • While the peaches are resting, make the topping. In a medium-sized bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt until combined.
  • Add the butter to the small and toss with the flour mixture so the pieces of butter are coated.
  • Using your hands or a pastry cutter, work the mixture until it resembles wet clumpy sand. Any pieces of butter should be about the size of a pea or less. Place this in the fridge until you are ready to assemble the crisp.
  • Drain the peaches over a large bowl to catch the juice. Take ¼ cup of the juice and place it back in the original large bowl. Whisk the cornstarch, vanilla, cinnamon, and salt with the peach juice until smooth.
  • Add the peaches back in the bowl and toss with the sauce.
  • Pour the peach mixture into the prepared baking dish. Add the topping. Bake for 40-50 minutes until bubbly and golden brown on top. Let stand for at least 15 minutes before serving.