Cinnamon-Oat Peach Crisp

Name: Cinnamon-Oat Peach Crisp
Ingredients: 5 lb. medium peaches (about 12), peeled, sliced ½" thick; ⅔ cup granulated sugar; 2 Tbsp. plus 1 cup all-purpose flour; 2 cups old-fashioned oats; ⅔ cup (packed) light brown sugar; 4 tsp. ground cinnamon; 1 tsp. kosher salt; 1 cup (2 sticks) chilled unsalted butter, cut into small pieces; 2 pints vanilla ice cream

4.5

(15)

www.bonappetit.com

Your recipes

Servings: 8

Cost: $3.53 /serving

Author : Bryan Furman

recipes dessert crisp

Ingredients

Remove All · Remove Spices · Remove Staples

5 lb. medium peaches (about 12), peeled, sliced ½" thick⅔ cup granulated sugar2 Tbsp. plus 1 cup all-purpose flour2 cups old-fashioned oats⅔ cup (packed) light brown sugar4 tsp. ground cinnamon1 tsp. kosher salt1 cup (2 sticks) chilled unsalted butter, cut into small pieces2 pints vanilla ice cream

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.

Step 2

Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.

Step 3

Place a rack in center of oven; preheat to 350°. Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.

Step 4

Divide among bowls and top with large scoops of ice cream.