Is there anything more perfect than a ripe juicy peach? While the summer days are winding down, take advantage of the wonderful seasonal fruit, especially the peaches! I got a little carried away at the farmer’s market this weekend and knew that I had to do something with them before they went bad. A crisp was in order.
Actually, I announced to Derek that I would be making a peach cobbler with our peach bounty. He replied that he would prefer a crisp. According to the internets, cobblers have a biscuit topping and crisps and crumbles have a streusel topping. Crisps have oats and crumbles don’t. With that knowledge, here’s my recipe for a peach crisp. Enjoy!
4 pounds ripe peaches, sliced
1 cup flour
1 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 cup old-fashioned oats
1/2 cup (1 stick) cold butter, diced into small cubes
Preheat oven to 350 degrees. Butter a large oven-safe dish and add the sliced peaches. In a bowl, combine the remaining ingredients. Using a pastry cutter (or your hands) incorporate the butter into the dried ingredients until you get a crumbly texture. Top the peaches with the crisp mixture, spreading evenly. Bake in an oven for 45-60 minutes until the top is brown and the fruit juice is bubbly.