Peach Crisp

peach-crisp
Photo by Con Poulos
Peach Crisp 2.9 455 5 1
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  • Serves 8
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 638 calories
    • Fat 28 g
    • Sat Fat 12 g
    • Cholesterol 45 mg
    • Sodium 76 mg
    • Protein 11 g
    • Carbohydrate 92 g
    • Fiber 8 g

Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.

In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.

Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

Ingredients

  1. Check 5 pounds peaches (about 12), each cut into 8 wedges
  2. Check 1/3 cup granulated sugar
  3. Check 3/4 cup plus 1 tablespoon all-purpose flour
  4. Check 1 1/4 cups light brown sugar
  5. Check 1/4 teaspoon kosher salt
  6. Check 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  7. Check 2 cups rolled oats
  8. Check 1 cup almonds, roughly chopped

Directions

  1. Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.
  2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
  3. Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

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