Ingredients
Method
- Preheat oven to 350°F
- Lightly spray a 9" x 9" baking dish with nonstick spray or butter it
- In a large bowl, mix together the peaches, brown sugar, cornstarch, flour, salt and cinnamon. Pour into the baking dish.
- In the same bowl, cream together the butter, sugar, flour and cinnamon with a hand mixer. Add in the oats and mix until combined and crumbly. I find using my hands is the easiest way to mix in the oats. Dot the oat mixture on top of the peach filling until it’s mostly covered.
- Bake for 45-50 minutes until bubbly and the topping is golden brown.
- Serve alone, with ice cream or whipped cream.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary depending on ingredients used.
- You can use frozen or can peaches if you don't have fresh. If they are frozen, thaw first.
- Can substitute almond flour for all purpose flour.
- If the peaches are not ripe, speed up the process by placing them in a paper bag and adding a banana. Leave on your counter for 1 day.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Serve with whipped cream or vanilla ice cream.
- Freeze it! This dessert can be make ahead and frozen. Let the crisp cool completely after baking. Cover in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator overnight, bake in the oven at 350ºF for 25 minutes. Freeze up to 2 months.