Peach Crisp adapted from Sally s Baking Addiction

Ingredients FILLING

5 cup {1250 g}

thinly sliced + peeled peaches (about 5-6 medium peaches)*

1/3 cup {67 g}

granulated sugar

2 TBL {16 g}

cornstarch or tapioca starch

1/4 tsp {1.5 g}

salt

1/2 tsp {2.2 g}

pure vanilla extract

TOPPING

1/2 cup {72 g}

light or dark brown sugar

2/3 cup ( 84 g )

all-purpose flour

2/3 cup ( 65 g )

old-fashioned rolled oats (or quick oats)

1 tsp {2.3 g}

ground cinnamon

1/4 tsp {1.5 g}

salt

3/4 cup ( 95 g )

unsalted pecans, chopped or halved (optional or replace with almonds)

1/2 cup ( 115 g )

unsalted butter, softened to room temperature

optional but encouraged: vanilla ice cream for serving

Instructions Preheat the oven to 350F/176C (177C/351F). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.

Make the filling: Combine peaches with the sugar, cornstarch or tapioca, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.

Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.

Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.

Notes Make Ahead & Freezing Instructions: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350F/176C (177C/351F) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.

Gluten Free: For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. You can leave out the lemon juice in that recipe.

Peaches: Frozen peaches work too! No need to thaw.

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