Micah A. Leal
When the end of summer comes rolling in, so do pounds upon pounds of excellent peaches at great prices. While peaches have inspired many a decadent dessert, the greatness of a peach is evidenced in the simplest of desserts.
A peach crisp is one of the least fussy desserts you can make. There’s no pie dough to roll out, no simmering pot of fruit on the stove, and no fiddling with specific baking ratios. Instead, peach slices are coated in sugar, corn starch, and flour before sitting on their own for a while to draw out some of the moisture. Everything important takes place in the oven: flour and the starch transform water released by the peaches into a gooey and thick syrup, peaches break down into soft wedges, and pecans and oats brown to create a wonderfully nutty richness. Only requiring 10 minutes of hands-on time, this Peach Crisp lets the peaches do the heavy lifting so you don’t have to. So throw our Peach Crisp into the oven, put your feet up, and make sure you’ve got some vanilla ice cream to go with it.
How to Make It
Step 1
Place peach slices in a large mixing bowl and toss to coat in the vanilla extract. In a separate bowl, whisk together sugar, cornstarch, and 2 tablespoons all-purpose flour. Dump sugar mixture onto peaches, and toss the peaches until they are evenly coated. Set aside for 30 minutes.
Step 2
In the bowl of a stand mixer, combine remaining 1 cup flour, oats, brown sugar, cinnamon, and salt. Mix to combine. With the mixer on low, add one cube of butter at a time, waiting until it is incorporated before adding the next. Continue until all of the butter is used. Add pecans and mix until evenly incorporated.
Step 3
Preheat oven to 350°F. Grease a glass 9- x- 13-inch baking dish with cooking spray. Spread peaches evenly inside the dish. Sprinkle oat mixture on top of the peaches, making an even layer. Bake until the peach liquid is bubbling and the surface has browned, about 1 hour. Allow to cool slightly before serving with vanilla ice cream, if desired.
