Peach Crisp
Yield
8 servings
Ingredients
Preparation
Heat oven to 375 degrees with a rack in the center.
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
Serve warm, with vanilla ice cream on top.
Contributor: Adrienne Russman, Mother of Joel Russman, Denver Cherry Creek Rotary Club
Yield
8 servings
Ingredients
- 3 pounds peaches (about 8), peeled and cut into ½-inch slices
- ⅓cup/67 grams granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- Fine salt
- 1 cup/128 grams all-purpose flour
- ½ packed cup/100 grams light brown sugar
- ½ cup/45 grams rolled oats
- ½ cup/113 grams unsalted butter, soft but cool and cut into pieces
- Vanilla ice cream (optional), to serve
Preparation
Heat oven to 375 degrees with a rack in the center.
In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
Serve warm, with vanilla ice cream on top.
Contributor: Adrienne Russman, Mother of Joel Russman, Denver Cherry Creek Rotary Club
