Ingredients:
Topping:
- 3/4 cup packed light brown sugar
- 3/4 cup rolled oats (not instant)
- 1/3 cup plus 2 Tablespoons all-purpose flour
- 3/4 tsp cinnamon
- 1/8 tsp fine salt
- 6 Tablespoons cold unsalted butter (3/4 stick), cut into small pieces
Filling:
- 1/3 cup packed light brown sugar
- 1 Tablespoon freshly squeezed lemon juice (can substitute Realemon Juice from concentrate)
- 1 1/2 tsp cornstarch
- 1/4 tsp vanilla extract
- 1/8 tsp fine salt
- 2 lbs ripe but firm peaches (about 5 medium), peeled, halved, pitted and cut into ½ inch thick slices
**To peel peaches: before halving or cutting, immerse in boiling water for 40 seconds and then immediately dunk in cold water. This will help with peeling and also make the peaches juicier.
Directions:
- Preheat oven to 425 degrees and arrange rack in the middle.
Topping:
- Place all of the topping dry ingredients in a large bowl.
- With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely mixed, about 3 minutes.
- Crumble the clumps into small pieces the size of kidney beans, then refrigerate while you make the filling.
Filling:
- Place all the filling ingredients except the peaches in a large bowl and whisk to combine. It should look like the sugar is all moistened and sticky.
- Add the peaches and stir until evenly coated and the sugar mixture forms a syrup-like juice.
- Transfer the peaches and juice to an 8×8 square or a 2 ½ quart round glass or ceramic baking dish and arrange it in an even lay. (Do not need to grease pan.)
- Sprinkle the reserved topping evenly over the peaches.
- Bake until the topping is browned and crisp, about 20 to 25 minutes. The sauce will bubble around the edges.
- Remove from oven and cool on a wire rack for at least 30 minutes before serving.
Really nice if served warm with a scoop of vanilla ice cream on top.
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