I went to the farmer’s market the other day looking for mini pumpkins and mums and was told that I’m a month too early. So I bought some peaches instead. I figure this is our last hurrah with peaches before summer ends. So, what do you do with a dozen peaches? You make a peach crisp! It is the most easiest, failproof dessert and you probably already have all the ingredients on hand.
- 7 medium-large fresh peaches (cored, sliced 1/2” pieces then cut in half)
- 1 T. lemon juice
- 1/4 c. sugar
- 1 T. all purpose flour
- 1 c. rolled oats
- 1/2 c. all purpose flour
- 1/2 c. light brown sugar
- 1 t. ground cinnamon
- 1/4 t. salt
- 1/4 t. ground nutmeg
- 1/4 t. ground ginger
- 1/2 c. cold butter (diced into 1/2” cubes)
- 1/4 c. chopped pecans
- Preheat oven to 350 degrees.
- In a medium bowl, mix 1/4 c. sugar and lemon juice to the peaches and let sit while preparing the topping.
- In a medium mixing bowl, whisk together all the dry ingredients. Add the butter cubes to the mixture using your fingers to break up the clumps of butter. You can also use the paddle attachment on your stand up mixer. Mix thoroughly until the mixture is crumbly. Add the chopped pecans to the crumble mixture.
- Distribute the peaches evenly into six ramekins. Sprinkle the dry crumble mixture on top of the peaches.
- Place the ramekins on a baking sheet covered with foil and bake for 30 minutes or until golden brown on the top and the juices are bubbly.
- Serve warm. Add vanilla ice cream on top, if desired.