Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Make the crust
Preheat your oven to 350°F. In a large bowl, stir together 1 cup of the flour, 1/2 cup of the brown sugar, and the salt. Cut in 8 tablespoons of the cold cubed butter (use a pastry cutter or two forks) until the mixture looks crumbly and sandy. Pat it evenly into a greased 9-inch square baking pan and bake until lightly golden, about 15 minutes. Keep that butter cold — those little cold bits melt in the oven and leave behind pockets of steam, which is exactly what gives you a tender, crumbly base instead of a dense one.
- 2
Make the peach filling
While the crust bakes, drain the peaches, pouring the juice into a small saucepan (don't toss it — that juice is pure flavor). Whisk the granulated sugar and cornstarch into the juice until smooth, then bring it to a boil over medium heat. Cook and stir for 1 to 2 minutes until it thickens into a glossy sauce — the cornstarch is what sets the filling so it holds together instead of running all over the plate. Take it off the heat, gently stir in the peaches, and pour the whole thing over the warm crust.
- 3
Add the oat topping and bake
In a small bowl, combine the oats, the remaining 1/2 cup brown sugar, and the remaining 1/4 cup flour. Cut in the last 5 tablespoons of cold cubed butter until crumbly, then scatter it over the peaches. Bake 25 to 30 minutes, until the top is golden and you can see the filling bubbling up around the edges — that bubbling is your signal it's fully cooked and the juices have set. Let it cool a bit before serving; it's wonderful warm with a scoop of vanilla ice cream.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Summer Peach Crisp
Created by: SugarAndButter
Ingredients
- 1 1/4 cup all-purpose flour
- 1 cup brown sugar
- 1/4 tsp salt
- 13 tbsp butter
- 30 1/2 oz canned peaches
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cup old-fashioned oats
Instructions
- Make the crustPreheat your oven to 350°F. In a large bowl, stir together 1 cup of the flour, 1/2 cup of the brown sugar, and the salt. Cut in 8 tablespoons of the cold cubed butter (use a pastry cutter or two forks) until the mixture looks crumbly and sandy. Pat it evenly into a greased 9-inch square baking pan and bake until lightly golden, about 15 minutes. Keep that butter cold — those little cold bits melt in the oven and leave behind pockets of steam, which is exactly what gives you a tender, crumbly base instead of a dense one.
- Make the peach fillingWhile the crust bakes, drain the peaches, pouring the juice into a small saucepan (don't toss it — that juice is pure flavor). Whisk the granulated sugar and cornstarch into the juice until smooth, then bring it to a boil over medium heat. Cook and stir for 1 to 2 minutes until it thickens into a glossy sauce — the cornstarch is what sets the filling so it holds together instead of running all over the plate. Take it off the heat, gently stir in the peaches, and pour the whole thing over the warm crust.
- Add the oat topping and bakeIn a small bowl, combine the oats, the remaining 1/2 cup brown sugar, and the remaining 1/4 cup flour. Cut in the last 5 tablespoons of cold cubed butter until crumbly, then scatter it over the peaches. Bake 25 to 30 minutes, until the top is golden and you can see the filling bubbling up around the edges — that bubbling is your signal it's fully cooked and the juices have set. Let it cool a bit before serving; it's wonderful warm with a scoop of vanilla ice cream.