Peach Crisp

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I made this recently and it was delicious! I used about 9 small peaches. 

From NYT Cooking: Peach crisp is one of the joys of summer, and honey-sweet peaches need very little adornment, aside from this buttery crisp topping. Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert. You may notice there aren’t any spices in this recipe, but vanilla, cinnamon and nutmeg all pair very nicely with peaches.

Ingredients

Yield:8 servings
  • 3pounds peaches (about 8), peeled and cut into ½-inch slices
  • ⅓cup/67 grams granulated sugar
  • 1tablespoon freshly squeezed lemon juice
  • 1tablespoon cornstarch
  • Fine salt
  • 1cup/128 grams all-purpose flour
  • ½packed cup/100 grams light brown sugar
  • ½cup/45 grams rolled oats
  • ½cup/113 grams unsalted butter, soft but cool and cut into pieces
  • Vanilla ice cream (optional), to serve

Preparation

  1. Step 1

    Heat oven to 375 degrees with a rack in the center.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Serve warm, with vanilla ice cream on top, if using.

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