Peaches are my favorite fruit.
Use up overripe peaches in this simple summer peach crisp.
It just depends on how youre feeling and your personal preferences.
The stars are the fresh, super ripe peaches and the crisp topping.
Everything else is a bonus move.
Ill tell you how I enjoy doing it, followed by the no-frills way.
Two ways to make a peach crisp
Gather your too-ripe peaches.
Peel off the skin usingthis method; only boiling for 30 seconds.
(No-frills: leave the skin on.)
Cut the peaches in half and remove the pit.
The juices, sugar, and cornstarch will make a slurry that will thicken into a sauce after baking.
(No-frills: dont add anything to the peach slices.)
Put the peaches, and sauce (if using) into a deep buttered baking dish.
I used an eight inch by ten inch by three inch Pyrex dish.
Yes, you read that right.
A no-frills peach crisp requires only pitted, sliced peaches heaped into a buttered dish.
Both versions get topped with the following sweet, crumbly, slightly salty, crisp topping.
To make the crisp, add flour, rolled oats, brown sugar, and salt to a bowl.
Mix them to evenly distribute the ingredients.
Add melted butter, and mix until everything is moistened and there are no dry spots.
Scatter the crisp topping evenly over the peaches.
Theres no pie crust at the bottom that were protecting from sogginess.
Thats why I dont increase the amount of starch even if I add eight more peaches.
This recipe is certain to make you famous with your neighbors.
The crisp topping adds an irresistible texture and cozy, granola-like warmth.
This perfect dish can only be improved with a generous scoop of ice cream.
(I used thischerry vanilla from Klimon.)
Butter an 8 by 10-inch baking dish, 9-inch cake pan, or 8-inch cake pan.
Slice the peaches into wedges about four slices per half peach, about a 1/2 inch wide.
Put the peach slices and lemon juice in a bowl.
In a separate, small bowl, whisk the sugar and cornstarch together thoroughly.
Add the peach mixture to the buttered baking dish.
Melt the butter in the microwave, and pour it over the oat mixture.
Stir until the butter is completely incorporated and no dry flour spots remain.
Sprinkle the topping evenly over the peaches to cover.
Bake at 400F for 30-40 minutes, or until the juices are bubbling and the topping has lightly browned.
