Fresh Corn & Peach Crisp

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 62g carbs
• 18g fat
• 7g fiber

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Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet or 2-quart baking dish.
2. 2In a large bowl, toss the fresh corn kernels and peach slices with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated and glossy.
3. 3Spread the fruit-corn mixture in an even layer in the prepared skillet; the juices should look slightly cloudy from the starch.
4. 4In another bowl, combine oats, flour, brown sugar, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms moist clumps the size of peas.
5. 5Fold the chopped pecans into the oat topping so they are distributed throughout.
6. 6Scatter the crisp topping evenly over the fruit, covering most of the surface but leaving a few gaps for steam to escape and juices to bubble.
7. 7Bake on the center rack for 35 to 40 minutes until the topping is deep golden brown, the peaches are bubbling vigorously at the edges, and the corn smells sweet and toasty.
8. 8Rest the crisp on a cooling rack for at least 15 minutes so the juices thicken slightly and the topping firms.
9. 9Scoop into bowls while still warm and top with vanilla ice cream if desired. The contrast of hot fruit, crunchy oats, and cold cream is the whole point.