6cupspeeled, sliced, ripe-firm peachesabout 7-8 peaches (see note)
2tablespoonsorange juice
3tablespoonsall purpose flour
2tablespoonsbrown sugar
2tablespoonsgranulated sugar
½teaspoonpure vanilla extract
Topping:
⅔cupold fashioned oats
⅔cupall purpose flour
¼cuplight brown sugar
⅓cupgranulated sugar
¼teaspoonsalt
½teaspoonground cinnamon
¼cupfinely chopped pecansoptional
½cupunsalted buttermelted
vanilla ice cream for serving
Instructions
Preheat oven to 350°F. Lightly grease a 2 or 2½ quart sized baking dish (I use an 8x11 or 9-inch deep dish pie plate). Set aside.
Filling:
In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish and spread into an even layer.
Topping:
In a large bowl, combine oats, flour, sugars, salt, cinnamon, and pecans. Add melted butter and stir until well combined. Sprinkle the topping over the peaches, pressing some of it together with your fingers to form clumps.
Bake for 35-45 minutes until the fruit is bubbling around the edges and the topping is light golden brown. Place on a rack to cool slightly. Serve warm with vanilla ice cream.
Video
Notes
Peaches: Depending on the ripeness of your peaches you can choose to cut these thick or thin. I cut ripe peaches thick (so they don't fall apart) and the firmer peaches thin (so that they cook faster). Sugar and spices: Adjust the sugar and spices to suit your taste. If your peaches are really sweet you can reduce some of the sugar in the filling. If you prefer your peach crisp heavier on the cinnamon feel free to double it.Serving and storage: This peach crisp is best served warm, shortly after baking. Leftovers can be refrigerated and individual portions can be reheated in the microwave. Note: the topping will soften over time.