Buttery oatmeal topping, perfectly baked stone fruit, bubbling syrup -- peach crisp is THE dessert of the summer! Great for hot nights and family parties!
Servings 8 servings
- 8 (a little more than 3 pounds large) peaches peeled and sliced
- zest from a large orange
- 1/3 cup sugar
- 1/2 cup brown sugar packed
- 3 tablespoons all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 2 sticks unsalted butter cubed, very cold
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large bowl add all ingredients for the peach mixture. Gently fold mixture until well combined. Pour into prepared baking dish and arrange so fruit is somewhat level.
Make the Topping by adding all topping ingredients to the bowl of a stand-up mixer. Using a paddle attachment, mix on low until the butter is the size of peas and the mixture is crumbly. Spread evenly over the top of peaches. Bake in preheated oven for 1 hour or until the top is crisp, the edges of the topping are browning, and and the juices are bubbly.
Remove from oven and cool for 10 minutes then serve.
Serving: 1/8 of the recipe | Calories: 699kcal | Carbohydrates: 114g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 86mg | Potassium: 457mg | Fiber: 6g | Sugar: 73g | Vitamin A: 1195IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg