Okay, so I am on a total peach kick here. Hopefully you didn’t miss the recipe I posted last week for Peach Margaritas. I am still recovering from those!
Now, in my opinion, the peach is the epitome of summer fruit. I just love that this time of year when I walk into the produce section or I’m at the farmers market, I get hit with a wall of the sweet sweet smell of stone fruit. Peaches, apricots, nectarines! Yum! There is just something about that sweet fleshy fruit that is so good anyway you have them.
Now when it comes to baking with peaches, I am all about a homecooked peach crisp, not a cobbler. When cooked, peaches get super soft so I like that sweet oatmeal baked to a nice crisp on top with a little bit of cinnamon. This is such a simple recipe, and you just can’t beat it hot out of the oven with a scoop of vanilla ice cream. I could eat it for breakfast, lunch, dinner, and dessert. Trust me, you will want to too!
Note: As much as I love using fresh peaches in my crisp, I want to be able to have peach crisp year round and you can really only get good quality peaches during the summer. So, with that said, I give you permission to substitute canned or frozen peaches in this recipe. If you want to use canned, make sure to completely drain them and if you use frozen, add 10 minutes to the cooking time.
PEACH FILLING INGREDIENTS
6–8 peaches, sliced
2 tablespoons butter, melted
1/2 tsp cinnamon
2 tbsp cornstarch
1/2 c old fashioned oats
1 c flour
1/2 tsp cinnamon
3/4 c butter, softened
- Preheat oven to 350º.
- In a large bowl combine all the filling ingredients and gently fold making sure not to pulverize the peaches.
- Transferthe fruit mixture to the bottom of a greased 13” x 9” baking dish and evenly spread out.
- In that same bowl, mix together the oats, flour, and cinnamon.
- Add the softened butter to the oat mix and using your hands, or a large electric mixer with a paddle, combine everything until it is all evenly mixed and nice and crumbly.
- Distribute the oatmeal topping over the top of your fruit. (It is okay if it is all rough and crumbly. Do not push or pat it down.)
- Bake uncovered for 30–35 minutes.
- Remove from oven and allow it to cool for 10 minutes.
- Serve in bowls topped with vanilla ice cream or whip cream.