Ingredients
Scale
For the Filling
- 5 cups ripe peaches, peeled and sliced, about 8 peaches
- ¼ cup light brown sugar
- 2 tablespoons granulated white sugar
- 2 tablespoons all purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
For the Crisp Topping
- ¾ cup all purpose flour
- ½ cup rolled oats
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
For Serving
- Vanilla bean ice cream
Instructions
- Preheat your oven to 350°F and lightly grease a 9-inch pie dish or 8×8 baking dish.
- In a large mixing bowl, combine 5 cups sliced peaches, ¼ cup light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons flour, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, 1/8 teaspoon almond extract, 1 tablespoon lemon juice, and ¼ teaspoon kosher salt. Stir until the peaches are evenly coated.
- Transfer the peach filling to your prepared baking dish and spread into an even layer.
- In a separate mixing bowl, combine ¾ cup flour, ½ cup rolled oats, ½ cup light brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Pour in 6 tablespoons melted butter and mix until crumbly.
- Sprinkle the topping evenly over the peaches.
- Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
- Let the crisp cool for at least 15 minutes before serving to allow the filling to set. Serve warm with vanilla bean ice cream.
- Category: Sweet Tooth
- Method: Oven