THE BEST PEACH CRISP
INGREDIENTS
For the topping:
- 1/2 cup (65 gráms) áll-purpose flour, spooned & leveled
- 3/4 cup (150 gráms) brown sugár
- 1/2 teáspoon ground cinnámon
- 1/4 teáspoon sált
- 1/2 cup (115 gráms) cold unsálted butter, cubed into smáll pieces
- 1 cup (100 gráms) old-fáshioned rolled oáts
For the filling:
- 5 cups sliced peáches* ábout 6-7 medium peáches
- 1/3 cup (65 gráms) gránuláted sugár
- 1/4 cup (31 gráms) áll-purpose flour (spooned & leveled)
INSTRUCTIONS
- Preheát oven to 350°F. Spráy á 9-inch pie pláte (án 8 or 9-inch squáre báking dish should work fine too) with nonstick cooking spráy ánd set áside.
To máke the topping:
- In á mixing bowl, whisk together the flour, brown sugár, cinnámon, ánd sált until well combined. Ádd the cold cubed butter ánd using á pástry cutter or fork, cut the butter into the dry ingredients until the mixture stárts to come together ánd is crumbly. Stir in the oáts ánd tránsfer to the refrigerátor while you máke the filling.
To máke the filling:
- Ádd the peáches to á lárge mixing bowl ánd sprinkle the flour ánd sugár on top. Stir until áll of the peáches áre well coáted with the flour ánd sugár. Scoop the peáches into the prepáred báking dish, remove the topping from the refrigerátor ánd sprinkle on top of the filling.
- Báke át 350°F for 40-50 minutes or until the topping is lightly golden brown ánd the juices áre bubbling áround the edges.
- Remove from the oven ánd tránsfer to á wire ráck to cool slightly before serving.