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Country Style Peach Crisp

Ingredients

  • 3 pounds fresh or frozen peach slices thawed
  • 6 tablespoons brown sugar divided
  • ½ teaspoon kosher salt
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon corn starch
  • Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats not quick oats
  • 1 cup brown sugar packed
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ½ cup cold butter

Instructions

  • In a large bowl, toss thawed peaches with two tablespoons of the brown sugar and all of the salt. Let sit 30 minutes, tossing occasionally.
  • Preheat oven to 375 degrees F.
  • Pour peaches into a strainer but save liquid. Pour peaches back into the bowl.
  • Add 4 more tablespoons of brown sugar, flour, lemon juice, lemon zest, vanilla extract and cinnamon to the peaches and toss.
  • Measure out ¼ cup of the liquid that was drained and stir in the corn starch then mix that into the peach mixture.
  • Pour the peaches into baking dish (ours was 10 inches round and 3 inches deep (2 1/2 quart))
  • In a medium bowl, mix the flour, oats, brown sugar, baking powder and cinnamon.
  • Use a box grater and grate butter on large holes right over the bowl, tossing as you grate.
  • Once combined, sprinkle over the peaches and bake uncovered for 55-60 minutes or until hot and bubbly and golden brown. The 60 minutes is needed for a deep dish like we used to cook the peaches all the way through. If you used a longer dish that was less shallow than 3”, the baking time may be less.