Peach Crisp
 
 
Ingredients
Peach Filling:
  • 3½ lbs FIRM RIPE PEACHES, (6-8), peeled, pitted, and sliced into ¾″ wedges
  • ⅓ cup GRANULATED SUGAR
  • 1¼ teaspoons CORNSTARCH
  • 1 tablespoon FRESH LEMON JUICE
  • Pinch of SALT
  • Pinch of CINNAMON
  • Pinch of GROUND NUTMEG
Crumb Topping:
  • 1½ cups OLD FASHIONED OATMEAL
  • ½ cup BROWN SUGAR
  • ¼ cup FLOUR
  • 6 tablespoons COLD BUTTER, grated or cut into small pieces
  • ½ teaspoon CINNAMON
  • ¼ teaspoon GROUND NUTMEG
Instructions
  1. Place peaches in a large bowl. Add sugar and stir gently. Allow to stand for 30 minutes.
  2. Drain the peaches, reserving accumulated juices. Measure ¼ cup from accumulated juices and whisk together with cornstarch, lemon juice, salt, cinnamon and nutmeg. Add to peaches and stir.
  3. Place peach mixture in a 2 quart baking dish.
  4. Make the crumb topping: combine topping ingredients in a medium bowl. Use a fork or your fingers to mix together until you have pea sized crumbs. Put in an even layer over peaches and press down slightly.
  5. Bake for 30-40 minutes until golden and bubbly.
  6. Best served warm with vanilla ice cream.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2016/08/peach-crisp/