Perfect Peach Crisp

Perfect Peach Crisp

from sallysbakingaddiction.com
60 min

Ingredients

  • 5 cups (750–800g or 2–2.5 lbs.) sliced peaches (peeled or unpeeled)
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2/3 cup (84g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold and cubed
  • 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)
  • optional: 2/3 cup (95g) chopped or halved unsalted pecans

Directions

  1. 1

    Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.

  2. 2

    Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.

  3. 3

    Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.

  4. 4

    Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.

  5. 5

    Cover leftovers and store in the refrigerator for up to 5 days.