Peach Crisp

My grocery store finally has some fresh sweet peaches.  I was so excited to get home and make either a peach crisp or cobbler.  I decided on the crisp since my girls like the oat streusel type toppings best.  This recipe was adapted from Ann Burrell/Secrets of a Restaurant Chef.  Everything she makes looks delicious so I knew this would be a winner.  She used 6 - 6 oz. ramekins to make individual servings.  I used 2 mini casserole dishes that hold 3 servings each.  You can adjust your baking time depending on the size of dish you use.  We ate the peach crisp hot out of the oven with a big scoop of Blue Bell vanilla ice cream, and it was so good.

Filling Ingredients:

8 fresh peaches, peeled, pitted, and cut into chunks
1/2 lemon, zested and juiced
3 T all purpose flour
1/4 cup packed light brown sugar
2 T sugar
1/2 tsp vanilla extract
pinch of salt

Crisp Topping:

1/2 cup all purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/2 tsp cinnamon
6 T unsalted butter, cut into pieces
pinch of salt

Preheat the oven to 350 degrees.  Butter the ramekins or dishes you plan to use.  Line a baking sheet with foil and place ramekins on top.

In a large bowl, add the peaches and the remaining filling ingredients.  Toss well to coat.  Divide the filling evenly among ramekins. 

In a separate large bowl, add all the topping ingredients.  Use a pastry blender or fork to work the butter into the dry ingredients until it resembles coarse meal.  Sprinkle evenly on top of peach filling.

Bake for 20-25 minutes, or until filling is warm and bubbly and top is golden brown.  Enjoy with a big scoop of vanilla ice cream or whipped cream.

Note:  The bake time on the dishes I used was 30-35 minutes.