Updated: Jan 16
A delicious mid-August dessert when the peaches are like ambrosia! Serve this with vanilla ice cream or vanilla whipped cream. Try not to have seconds!
Pre-Heat oven to 350 F. Grease a 2-quart baking dish with butter.
10-12 Ripe Peaches, freestone are easy to peel and slice
Juice of half a Lemon
2 Tablespoons Cornstarch
1/2 Cup granulated Sugar
3/4 Teaspoon vanilla extract
Pinch of sea salt
1/2 Cup Brown Sugar
1/2 Cup unbleached Flour 1/2 Cup quick Rolled Oats
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon sea salt
1/2 Cup Butter
Slice the peaches into slices around 1/4-1/2 inch in thickness. With freestone peaches you will find it very easy to slice them off the pit. You may choose to peel the peaches or leave the peel on. It's a bit of work to peel them. I like them either way.
Add the peaches to a large mixing bowl and add the lemon juice, sugar, cornstarch, vanilla and sea salt. Set aside
For the crisp, mix all of the dry ingredients together in a separate bowl. Then add the butter. I use my hands but if you wish you may use a wooden spoon. Mix all of the ingredients until you have a crumbly mixture.
Place the peach mixture in the casserole dish.
Cover with the topping.
Bake at 350 F for about 35-40 minutes until it is golden brown and bubbly.
Serve warm with vanilla ice cream or vanilla whipped cream.