Peach Crisp
367
- Prep Time20 min
- Total Time1 h 5 min
- Makes6 Servings
(Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Ashley Denton; Prop styling by Cailen Speers)
Our easy peach crisp is summer in a bowl, especially when topped with ice cream or whipped cream. It's the perfect way to use up ripe peaches.
Ingredients
10 to 12 ripe peaches, about 1.25 kg
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup cold unsalted butter, cut into cubes
1 1/2 cups large flake oats
Instructions
PREHEAT oven to 375F. Meanwhile, boil a large pot partially filled with water and fill a large bowl with water and ice.
SLICE a small, shallow X into the bottom of each peach. Plunge peaches into boiling water for 30 sec, then submerge in ice water. Drain, then peel peaches. Slice into thick wedges. They should measure 6 cups. Turn into an 8-in. square baking dish.
WHIRL brown sugar and flour in a food processor. Add butter and pulse until coarse crumbs form. Add oats and pulse twice until just mixed. Stir 1/2 cup of brown-sugar mixture into peaches. Sprinkle the remaining mixture overtop.
BAKE in centre of preheated oven until topping is golden and filling is bubbly, 40 to 45 min. Let stand at least 15 min before serving. Serve with whipped cream or ice cream.
Nutrition (per serving)
Calories 465, Protein 6g, Carbohydrates 75g, Fat 17g, Fibre 6g, Sodium 19mg.
