3 to 3 ½poundsfresh peachespeeled and sliced into ¾-inch slices (about 6-8 large peaches)
½cup+ 2 tablespoons granulated sugardivided
¼cupall purpose flour
1tablespoonfreshly squeezed lemon juice
1teaspoonvanilla
¼teaspoonsalt
Pinchof ground cinnamon
Pinchof ground nutmeg
For the Crumble Topping:
1cupold-fashioned rolled oats
8tablespoonunsalted buttercubed
½cupall-purpose flour
½cupbrown sugar
¼cupgranulated sugar
½teaspoonsalt
½teaspoonground cinnamon
Instructions
To Make the Peach Filling:
Preheat the oven to 375°F, and lightly grease a 9x13-inch baking dish.
Place the sliced peaches and 2 tablespoons of sugar into a large mixing bowl. Toss to combine. Set the bowl aside for 15-20 minutes.
3 to 3 ½ pounds fresh peaches
After 15-20 minutes, drain away excess liquid from the peaches. Add the ½ cup of remaining sugar, flour, lemon juice, vanilla, salt, cinnamon, and nutmeg. Toss to combine.
¼ cup all purpose flour, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla, ¼ teaspoon salt, Pinch of ground cinnamon, Pinch of ground nutmeg
Transfer the peach filling to the prepared baking dish, and set aside.
To Make the Crumble Topping:
In a medium bowl, use a pastry cutter, two forks or your hands to combine the oats, butter, flour, brown and granulated sugar, salt, and cinnamon. The butter should be fully incorporated and no sandy patches in the bowl.
1 cup old-fashioned rolled oats, 8 tablespoon unsalted butter, ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground cinnamon
Sprinkle the crumble topping over the peach filling.
Bake, uncovered, for 30-40 minutes until the topping is golden brown and crunchy and the filling bubbles.
Serve warm with a scoop of vanilla ice cream!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1 cup of crisp. Actual calories will vary.*Kim's Tips:
Fully combine the topping ingredients. Make sure you thoroughly mix the ingredients for the oatmeal topping to avoid ending up with floury, sandy patches that do not bake well.
Use less butter. To make the streusel topping extra crunchy, use 6 tablespoons of butter instead of 8.
Macerate the peaches. Don't skip out on macerating the peaches. Added a couple of tablespoons, or more, of sugar to the fresh peaches ahead of time pulls excess moisture away before you make the filling.
Use your hands! In my opinion, the best way to mix the crumble topping is by using your hands! This way you're able to fully incorporate the ingredients.
Add other fruits. Add a cup of fresh blueberries, blackberries, or diced apples for more flavor and color.
*Storage Info:Refrigerator: Store leftovers in an airtight container in the fridge for 4-5 days.Freezer: Bake the crisp, let it cool completely, then cover it tightly in plastic wrap and aluminum foil. It freezes well for about 2 months. Thaw in the refrigerator overnight and heat in the oven at 350°F until warmed through.