I am a big cheater on this one. In the past, I’ve gone through the trouble of blanching fresh peaches, then into ice water, peeling the skin, pitting and cutting up the peach. I made this dish in winter and purchased the frozen, ready to use peaches….I could not tell the difference. Prep time for this dish is about 20 minutes.
Peach Crisp
For the peaches:
2 lbs. frozen peaches, thawed
½ cup sugar
1 tablespoon cornstarch
2 tablespoons lemon juice, fresh or bottled
Topping:
¾ cup brown sugar
1 cup flour
1 ½ cups oatmeal, quick or old fashioned
1 teaspoon salt
1/8 teaspoon cinnamon
One pinch nutmeg
1 stick butter, softened
1) Butter or using cooking spray, coat a 9 x 13 baking dish. Set aside. Place thawed peaches in a large heavy pot. Add sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until it comes to a bubble, this should take 5-7 minutes. Pour into prepared baking dish.
2) Preheat oven to 350’. In a medium bowl, combine all dry ingredients well. Work butter in with your fingers. Sprinkle crumbs evenly over cooked peaches.
3) Bake for 25 minutes. Serve warm with a scoop of vanilla ice cream. Serves 10-12.
*If you make ahead, refrigerate. It is best to warm, uncovered, in the oven at 350’ for 20-25 minutes to make the topping crisp again.
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