Nothing says “summer is here” quite like seeing tall stacks of ripe peaches appear at the market! This simple dessert is a classic for a reason, and this recipe promises to be the best you’ll ever try. Juicy peaches topped with the perfect amount of cinnamon scented oat streusel. When served with vanilla ice cream, there is nothing better on a warm summer evening.
Makes 6-8 servings
Ingredients
Peaches:
10-12 large ripe peaches
Juice of half a lemon
1/4 cup granulated sugar
3 Tbs. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
Crumble:
1 cup plus 2 Tbs. all-purpose flour
3/4 cup old fashioned rolled oats
1 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
3/4 tsp. pumpkin pie spice
Large pinch of salt
9 Tbs. butter, melted
Instructions
- Preheat the oven to 350° F.
- Spray a 9-inch square baking dish with nonstick cooking spray.
- Peel the peaches and cut them into 3/4-inch chunks, discarding the pits and stems. There should be roughly 5 cups of peaches.
- Place the peach chunks in a mixing bowl. Add the lemon juice, sugar, flour, cinnamon, and vanilla extract. Transfer the peaches to the prepared baking pan.
- Place the flour, oats, brown sugar, cinnamon, pumpkin pie spice, and salt in the mixing bowl. Stir to combine. Drizzle the melted butter over the mixture, and use a fork to mix until ingredients are evenly moistened and large clumps form. Sprinkle the crumble evenly over the peaches.
- Transfer the baking dish to the middle rack of the preheated oven.
- Bake the peach crisp for 40-45 minutes, until the dish bubbles at the edges and the topping is golden brown. If during the baking time the topping appears to be browning quickly, loosely cover the dish with aluminum for for the last 20 minutes or so.
- Remove the baking dish from the oven. Allow the peach crisp to rest for 15-20 minutes before serving.
