Peach Crisp with Oat Topping

Serves 6 · 18 min prep · 40 min cook

Ingredients

• 7 medium fresh ripe peaches
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/2 cup cold unsalted butter
• 1/3 cup chopped pecans
• for serving whipped cream or vanilla yogurt

Instructions

1. 1Heat the oven to 350°F and lightly butter a 9-inch square baking dish or similar 2-quart casserole so the edges caramelize cleanly.
2. 2Pit and slice the peaches into half-inch wedges; no need to peel if the skins are thin and fragrant. In a large bowl toss them with granulated sugar, lemon juice, cornstarch, cinnamon, and vanilla until the fruit looks glossy and the starch disappears.
3. 3Spread the peach mixture evenly in the prepared dish, scraping every drop of syrup from the bowl so nothing is wasted.
4. 4For the topping, stir together the oats, flour, brown sugar, salt, and ginger in a medium bowl. Cube the cold butter and rub it in with your fingers until the mixture forms damp clumps that hold together when squeezed.
5. 5Fold the chopped pecans into the oat mixture so they are evenly distributed. Scatter the topping loosely over the peaches, covering most of the surface but leaving a few fruit pockets visible for bubbling.
6. 6Bake on the center rack for 35 to 42 minutes, until the topping is deeply golden and crisp and the peach juices bubble thickly up the sides. If the top browns too fast, tent loosely with foil for the last 10 minutes.
7. 7Cool the crisp on a rack for 20 minutes so the filling thickens from runny to spoonable. The oats should stay crunchy on top while the fruit underneath stays jammy.
8. 8Serve warm in bowls with a dollop of whipped cream or a spoonful of vanilla yogurt to balance the sweetness and add cool contrast.