Fresh Corn & Peach Crisp

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 5 medium (about 2 lb) ripe peaches
• 1 1/2 cups fresh sweet corn kernels
• 1/4 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 1/2 tbsp cornstarch
• 2 tbsp chopped fresh basil
• 1 pinch pinch kosher salt
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 6 tbsp cold unsalted butter
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet or an 8-by-8-inch baking dish so the fruit juices will not stick.
2. 2Pit and slice the peaches into 1/2-inch wedges; no need to peel if the skins are tender. Place the slices in a large mixing bowl.
3. 3Cut the kernels from fresh ears of corn if needed and add them to the peaches. Toss with granulated sugar, lemon juice, cornstarch, chopped basil, and salt until every piece is lightly coated and the mixture looks glossy.
4. 4Scrape the fruit-corn filling into the prepared skillet and spread it into an even layer. The basil should be distributed throughout so every bite gets a bright herbal note.
5. 5In a separate bowl combine the oats, flour, brown sugar, and cinnamon. Cut the cold butter into small cubes and work it in with your fingertips or a pastry blender until the mixture forms damp clumps the size of peas.
6. 6Scatter the oat topping evenly over the fruit, leaving a few small gaps so steam can escape and the juices can bubble up the edges.
7. 7Bake on the center rack for 30 to 35 minutes until the topping is deep golden brown, the filling is vigorously bubbling at the edges, and the kitchen smells like caramelized peaches.
8. 8Remove the skillet from the oven and let the crisp rest 10 to 15 minutes so the juices thicken slightly. The corn will stay sweet and snappy against the soft peaches.
9. 9Scoop into bowls while still warm. Top with a scoop of vanilla ice cream if desired and serve immediately for the best contrast of hot fruit and cold cream.