Peach Crisp

Ingredients

• 2.5 pounds peaches
• 0.5 cup granulated sugar
• 1 tbsp lemon juice – freshly squeezed
• 2 tbsp cornstarch
• 0.75 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 0.75 cup light brown sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp kosher salt
• 8 tbsp unsalted butter – cut into small cubes, chilled
• vanilla ice cream – for serving

Instructions

1. Heat the oven to 375°F. Have a 2-quart (about 8-inch square) baking dish ready.
2. Peel the peaches (blanch 30 seconds in boiling water then slip off skins, or leave skins on if tender), pit, and slice into 1/2-inch wedges.
3. In a large bowl, toss the sliced peaches with the granulated sugar, lemon juice, and cornstarch until evenly coated. Scrape the peaches and their juices into the baking dish and spread in an even layer.
4. In another bowl, combine the flour, oats, light brown sugar, ground cinnamon, and kosher salt. Add the chilled cubed unsalted butter and work it in with your fingertips or a pastry cutter until the mixture forms coarse crumbs with some pea-sized clumps.
5. Sprinkle the topping evenly over the peaches and gently press to compact slightly.
6. Bake until the topping is deep golden brown and the peach juices are bubbling thickly around the edges, 40–45 minutes. If the topping is browning too quickly, tent loosely with foil after about 30 minutes.
7. Cool on a rack for 15 minutes to let the juices thicken and set.
8. Serve warm with vanilla ice cream (for serving).