A favorite summertime dessert around here is peach crisp. It’s super easy and completely delicious either hot or cold. I always use fresh peaches, but I don’t see why you couldn’t use drained canned peaches. Macerating the peaches in sugar before cooking helps draw some of the juice out of the peaches before cooking. In my experience, it keeps the crisp from becoming a soggy mess.
Serve it with vanilla ice cream or eat it alone. Whatever floats your boat.
3 medium peaches, peeled & sliced
2 tablespoons granulated sugar
½ cup brown sugar
¼ cup quick cooking oats
¼ cup chopped pecans
1 tablespoon flour
¾ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter, softened
- Preheat oven to 350 degrees. Grease 3-cup baking dish.
- In a medium sized bowl toss peach slices with sugar; set aside.
- In a small bowl, combine brown sugar, oats, pecans, flour, cinnamon, and nutmeg. Cut softened butter into mixture until crumbly.
- Using a slotted spoon, move peaches from medium bowl to prepared baking dish. Discard any liquid remaining in bowl. I won’t tell anyone if you drink the peach juice.
- Spoon the brown sugar mixture evenly on top of the peaches.
- Bake for 15-25 minutes until topping is brown and bubbly.
- Remove from oven; allow crisp to cool in order to allow time for topping and filling to set.
- Serve alone or with vanilla ice cream.
Makes 4 servings