Peach Crisp

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings:

Juicy peaches are turned into a delicious dessert! Cinnamon peaches get all saucy as they bake under a cinnamon oat crisp topping! Serve with ice cream or whipped cream!

Ingredients

For the Filling

6-8 peaches peeled and sliced
2 Tablespoons Butter melted
1 Teaspoon Cinnamon
1/4 Cup Brown Sugar
2 Tablespoons Cornstarch

For the Crisp Mix together:

1 1/2 cups oatmeal
3/4 cup brown sugar
3/4 cup butter cold
1 cup flour
1/2 teaspoon cinnamon
1 Pinch Salt

Instructions

In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.
Place fruit in bottom of a greased Dutch Oven or 9x13" pan
In a separate bowl, add the flour, oats, seasonings and sugar. Stir to combine.
Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.
Spread topping mixture over fruit
Bake for 30-40 minutes or until done.
(10 briquettes on bottom, 14 on top if using a dutch oven outside). Or you can do it in the oven on 350.
**The top should be crisp like a cookie when it is done. If it is still soft you need to keep baking.
Let cool for about 10-15 minutes and serve with ice cream!

Notes

To peel peaches, start with perfectly ripe peaches. If they are under ripe at all the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a pairing knife to peel the skin off of the fruit.

If the fruit is ripe, gently peel the skin off of the fruit with a pairing knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.

Nutrition Facts

Peach Crisp

Amount Per Serving (1 cup)

Calories 442 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g88%

Cholesterol 58mg19%

Sodium 193mg8%

Potassium 303mg9%

Carbohydrates 58g19%

Fiber 3g13%

Sugar 36g40%

Protein 4g8%

Vitamin A 1041IU21%

Vitamin C 7mg8%

Calcium 46mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.