Boasting sweet peachy perfection, this peach crisp recipe is an easy-to-make dessert that is welcome at any table.
Instructions
1
Build the crust
2
Preheat oven to 350°F. In a large bowl, combine the flour, brown sugar and salt. Cut in the cold butter until the mixture is crumbly, then pat it into a greased 9-inch square baking pan. Bake until the crust turns a light golden brown, about 15 minutes. Editor's Tip: Cubing your butter before mixing ensures consistency throughout the crust (and topping). Make sure to use cold butter to create little pockets of steam when it bakes.
3
Make the filling
4
As the crust bakes, drain the peaches, and reserve the juice in a small saucepan. Stir the sugar and cornstarch into the saucepan until smooth. Bring to a boil; cook and stir until thickened, one to two minutes. Remove from the heat, and stir in peaches. Pour the peach mixture over the crust. Editor's Tip: Combine fresh or frozen peaches with sugar and flour in a saucepan. Cook and stir over medium heat until the sugar and flour dissolve and the peaches are soft. Add 1 to 2 tablespoons water if the mixture seems dry. If the sauce gets too thin, make a cornstarch slurry, add it to the saucepan, and cook until you get the desired consistency.
5
Top with oats, and bake
6
In a small bowl, combine the oats, brown sugar and flour for the topping. Cut in the cold butter until crumbly. Sprinkle over the filling. Bake until golden brown and bubbly, 25 to 30 minutes. If desired, serve warm with a generous scoop of vanilla ice cream.
