Ingredients
- Fresh peaches, peeled and sliced: 6 medium
- All-purpose flour: 1 cup
- Rolled oats: 1 cup
- Brown sugar, packed: 3/4 cup
- Cinnamon: 1 teaspoon
- Salt: 1/4 teaspoon
- Cold unsalted butter, cubed: 1/2 cup (1 stick)
- Pineapple Juiceble (pineapple juice): 1/4 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Step 2: Arrange the sliced peaches evenly in the prepared baking dish.
- Step 3: In a medium bowl, combine flour, rolled oats, brown sugar, cinnamon, and salt.
- Step 4: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the pineapple juiceble.
- Step 5: Sprinkle the oat mixture evenly over the peaches.
- Step 6: Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbling. Let cool slightly before serving.
Notes
- Store leftover peach crisp, covered, in the refrigerator for up to 3 days.
- For a warm, comforting treat, reheat individual portions in the microwave or oven until heated through.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm fruit and crunchy topping.
- Make sure your butter is very cold for the topping; this creates the best crumbly texture and keeps it from becoming greasy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American