once upon a chef
FOR THE FILLING – 3 pounds peaches, peeled, pitted and cut into ¼-inch slices – 2 tablespoons lemon juice, from 1 lemon – ⅔ cup granulated sugar – 2 tablespoons cornstarch – ½ teaspoon vanilla extract – ⅛ teaspoon salt FOR THE TOPPING – ¾ cup packed dark brown sugar – ¾ cup all-purpose flour – ½ cup old-fashioned rolled oats – ⅔ cup pecans, chopped – 1 teaspoon ground cinnamon – ¼ teaspoon nutmeg – ¼ teaspoon salt – 1 stick (½ cup) unsalted butter, softened FOR SERVING – Vanilla ice cream or sweetened whipped cream
With a generous, crunchy oat-pecan streusel and luscious peach filling, this peach crisp is pure summer comfort food – and it's quick and easy to make. Serve warm from the oven topped with vanilla ice cream. Leftovers are delicious with your morning coffee the next day, too.
Begin by making the peach filling. In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, vanilla, and salt.
Mix well to coat the peaches evenly, then set aside.
Make the topping by combining the brown sugar, flour, oats, nuts, and spices in a large bowl.
Mix well, using your hands to rub out the lumps of brown sugar.
Add the soft butter. Mix until the mixture is crumbly (go ahead and use your hands if it’s easier).
Transfer the peaches to a buttered baking dish and press into an even layer. Sprinkle the streusel evenly over top.
Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.
Spoon the crisp into bowls and serve with vanilla ice cream or sweetened whipped cream.