Peach Crisp (with Fresh Peaches!)
Serves 8
90 mins total
Sweet peach crisp with a cinnamon buttery oat crumble - topped with salted caramel & vanilla bean ice cream!
0 servings
For the filling:
For the topping:
For Serving:
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Preheat oven to 350 degrees and spray a 9×13-inch baking dish or 10.25-inch cast iron skillet with non-stick spray.
Make the filling:
Toss peaches with orange zest, orange juice, and vanilla. Add flour, sugar, and salt and toss until fruit is evenly coated. Pour into baking dish.
Make the topping:
In a large bowl, whisk together coconut, flour, oatmeal, 1/2 cup almonds, granulated sugar, brown sugar, and salt until combined.
Add the diced cold butter. Use your hands to make large crumbles. This will take about 5 minutes to fully work the butter into the oat flour mixture. Just keep squeezing the mixture in your and and eventually the butter-flour mixture will form one large clump.
Crumble the topping over the fruit and cover evenly, then sprinkle remaining ½ cup of almonds over the top. Bake for 50-60 minutes. The the fruit should be bubbling at the edges and the topping and almonds should be golden brown.
Let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
Serve with a drizzle of salted caramel and vanilla ice cream on top.
