It's not peach season. It's pumpkin season. I get it. But this recipe can't go unposted. This is one of those recipes that I've made 3 times intending to photograph it, but it always disappears before I can get my camera on it. The bottom crust has a buttery toffee-like taste to it, and the peach layer is gooey and peachy and sweet. Top this with vanilla bean ice cream and you have pretty much the perfect dessert.
This crisp is SWEET. I love it the way it is, if I just have a small bowl, but you can also cut the sugar down a bit if you prefer.
Recipe adapted from Taste of HomeCrust:
-1 cup flour
-1/2 cup brown sugar
-1/8 tsp salt, slightly heaping
-1/2 cup cold butter, cubed
-2 (15) oz cans peaches, in juice* (or one 30 oz can)
-3/4 cup sugar
-1/4 cup cornstarch
-1 1/2 cups old fashioned oats
-1/2 cup packed brown sugar
-1/4 cup flour
-1/2 tsp cinnamon
-5 Tbsp butter, cubed
In a bowl, combine the flour, brown sugar, and salt for crust. Cut in butter until crumbly using a pastry blender. Pat dough into a greased 8x8 baking pan. Bake at 350° for 15 minutes or until lightly browned.
While the crust bakes, drain the peaches and reserve the juice in a small saucepan. Whisk in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or just until thickened. Remove from the heat and stir the peaches back in.
Pour peach mixture on top of the baked crust.
For the topping, combine the oats, brown sugar, flour, and cinnamon. Cut in the butter until crumbly and very well mixed. Sprinkle over peach filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
Allow crisp to cool at least 20 minutes, and serve with a scoop of vanilla bean ice cream. Leftovers can be refrigerated and re-warmed.
*You can use peaches in light syrup instead but you'll want to go easy on the sugar.
Note- I think this would make a great berry crisp as well. Just toss 2 lbs berries in 1 cup sugar and 1/4 cup cornstarch. The center won't be gooey like this one, but I bet it will still be delicious!