WHITE PEACH CRISP
 
Prep time
Cook time
Total time
 
Nothing says summer better than wonderful white peaches baked with a delicious oat crumb topping. Serve it in individual mason jars with a dollop of vanilla ice cream and you'll be in heaven!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • OAT TOPPING
  • 1½ Sticks of Butter, Cubed
  • 1½ Cups Brown Sugar, Firmly Packed
  • 2 Cups All Purpose Flour
  • ½ Teaspoon Salt
  • 3 Cups Old Fashioned Rolled Oats (not the quick cooking kind)
  • PEACHES
  • ½ Cup Granulated Sugar
  • ⅓ Cup Cornstarch
  • ½ Teaspoon Ground Cinnamon
  • Pinch of Salt
  • 10 White Peaches, Skin Removed, Sliced
  • 3 Tablespoons Butter, Cut Into Small Squares
Instructions
  1. OAT TOPPING
  2. Place the cubed butter into the bowl of your standing mixer.
  3. Add the brown sugar and beat at high speed until light golden in color.
  4. Add the flour and salt and mix on low speed until combined.
  5. Add the oats and mix on low speed until just combined. Do not over mix.
  6. Set aside to prepare the peaches.
  7. PEACHES
  8. Preheat your oven to 350° F.
  9. In a small mixing bowl whisk together the granulated sugar, cornstarch, salt & ground cinnamon
  10. Set the mixture aside.
  11. Working in batches of 3 or 4, add peaches to boiling water for 2 to 3 minutes.
  12. Use a slotted spoon to transfer them to an ice-water bath which will stop the cooking.
  13. Remove skin with your fingers or with a paring knife, then cut them into thin slices.
  14. Place the cut peaches into a large mixing bowl.
  15. Pour the flour/sugar mixture over the peaches and give it a gentle toss to combine.
  16. Using a soup spoon, spoon the peaches into individual mason jars.
  17. Push down with the back of your spoon to remove any air pockets and add more peaches to about ½ inch from the top.
  18. Place a small square of butter on top of the peaches and sprinkle with the oat topping.
  19. You will likely have too much oat topping for this recipe alone.
  20. Place the remaining topping into a freezer ziploc bag and freeze the mixture for up to 3 months for use on another future crisp.
  21. Place the mason jars on a sheet pan lined in parchment paper.
  22. Bake for about 30 minutes until topping is golden brown.
  23. Serve hot with a dollop of vanilla ice cream.
  24. ENJOY!
Notes
This recipe can also be baked in one large, high-sided baking dish instead of individual mason jars.
Recipe by After Orange County at http://afterorangecounty.com/2016/08/26/white-peach-crisp/