Peach Crisp Recipe
Ingredients
For the Filling:
2 pounds peaches peeled, pitted and sliced (4 to 6 peaches/900g/about 4 cups sliced)
1 tablespoon lemon juice
1 teaspoon vanilla extract
¾ cup granulated sugar (150g)
1 tablespoon cornstarch
½ teaspoon ground cinnamon
For the Topping:
⅔ cup all-purpose flour (80g)
⅔ cup rolled oats (75g)
½ packed light brown sugar (110g)
1 teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
6 tablespoons unsalted butter cubed and softened (85g)
Vanilla ice cream to serve
Instructions
Preheat the oven to 350F. Butter an 8×8-inch baking dish (or a 2-quart baking dish).
For the Filling:
In a large mixing bowl, stir together the sliced peaches, lemon juice, and vanilla. Add the sugar, cornstarch, and cinnamon and stir until the fruit is evenly coated. Pour into the greased baking dish.
For the Topping:
In a medium mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, salt, and nutmeg. Mix in the butter with a fork or your fingers until the mixture is sticky but still lumpy and crumbles. Sprinkle over the top of the peaches.
Bake for 50 minutes or until the topping is browned and filling is very bubbly. Let cool for 15 minutes before serving with vanilla ice cream.
Nutrition
Calories: 491kcal | Carbohydrates: 74g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 172mg | Potassium: 373mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1.122IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg
