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Peach Oat Crisp
Melissa Hart

Peach Oat Crisp

A crisp uses crumbs rather than biscuit dough, and rolled oats make this topping plainly crunchy. Fresh peaches work best, though frozen slices can go in unthawed with one extra tablespoon of cornstarch. Press some crumbs into clumps so the finished pan has both sandy bits and larger toasted pieces.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 cups peeled fresh peach slices
  • 2/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 8 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch baking dish.
  2. Toss the peaches with granulated sugar, cornstarch, lemon juice and 1/4 teaspoon salt, then spread in the dish.
  3. Stir the oats, flour, brown sugar, cinnamon and 1/2 teaspoon salt together.
  4. Pour in the melted butter and squeeze the mixture until some large clumps form.
  5. Scatter the topping evenly over the peaches without packing it flat.
  6. Bake for 40 to 44 minutes until the crumbs are browned and peach filling bubbles at the center; cool 25 minutes.