Peach Crisp

The end of August and the beginning of September mark an abundance of fresh fruits at their ripest. Peach Crisp is a great way to use the fruit’s natural sugar and slight tartness to its advantage. Piping hot from the oven or even served as a brunch treat, the large and uneven chunks of the crisp topping paired with rough cut peaches can’t help you from feeling warm and cozy. Serve with organic vanilla bean ice cream for a treat that transitions from late summer to early fall. Enjoy!

Ingredients:

6 white peaches, peeled, pits removed and roughly diced

Fresh lemon juice

Crisp Topping:

½ cup (1 stick) cold, unsalted butter, cubed

½ cup all-purpose flour

½ cup brown sugar

1 teaspoon ground cinnamon

¼ teaspoon sea salt

1 cup old-fashioned oats

Supplies:

Large pot

Skimmer ladle or large slotted spoon

Cutting board

Paring knife

9x13” Baking Dish

Measuring cups

Measuring spoons

Mixing bowl

Fork or pastry cutter

Rubber spatula

From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!

Directions:

Preheat oven to 350°. Arrange diced peaches in the bottom of a 9x13” baking dish. Squeeze a few drops of fresh lemon juice over top. In a large mixing bowl, add cubed butter, flour, brown sugar, cinnamon, sea salt. Use the back of a fork or a pastry cutter to cut the dry ingredients into the butter. The mixture should resemble wet sand and crumble easily. Add the oats and fold in with a rubber spatula. Crumble and spread the crisp topping over the peaches. Bake for 30 minutes until piping hot and crisp is golden brown in color. Move to a cooling rack and dig in!

Tips:

To peel fresh peaches, bring a pot of water to a boil. Using a paring knife, score the bottom of each peach with an “X”. Place the peaches into the water for 30 to 60 seconds. Remove the peaches using a skimmer ladle or large slotted spoon. The peel should remove easily if starting from the “X” and peeling upwards. If the peel is difficult to remove, boil peach for another 10 to 20 seconds.