Soon we’ll see nothing but apple and pumpkin recipes all over the food blog world. Not that I’m complaining! lol I ADORE Fall and all the delicious treats. It is by far my favorite season of the year. But even though the kids are back in school, and I’m itching to get my Halloween decorations up, I thought I would pay Summer one last respect with one of my favorite fruits ever- the peach!
This Peach Crisp is like a Summer-Fall combo! You get the Summer taste from the peaches and the tastes of Fall through the oatmeal crisp. The best of both worlds in this incredible layered treat! The bottom layer is a flaky buttery pastry you bake up first. Then you top that with a warm and sweet peach filling. Mmmm. Then cover it all up in a crumbly oatmeal streusel topping. 😀
Talk about YUM right here. Serve each portion with a big. giant. scoop of vanilla ice cream because it’s the right thing to do. 😉
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 2 cans (15 ounces each) sliced peaches
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup old-fashioned oats
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 5 tablespoons butter, cubed
- Vanilla Ice Cream, to serve with
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter with a fork or pastry-cutter until crumbly. Spread mixture into a greased 2 quart baking pan. Bake at 350° for 15 minutes or until light brown.
- Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in sugar and cornstarch until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour peach mixture over crust.
- For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
- Let stand 5 to 10 minutes to cool slightly then serve in individual bowls. Top each serving with a scoop of ice cream. Enjoy!