Peach Crisp

Our neighbors have a peach tree and we love them for it! This time of year they are just bursting forth and besides making jam, my favorite way to enjoy them is in a crisp. Really - it's all about the brown sugar and the crispy chewy oats on top. Oh, and the butter. Serve warm, topped with ice cream. If you're feeling super decadent, drizzle heavy cream over top instead. It's dessert after all!


Peach Crisp
For the topping:
2/3 cup old-fashioned oats
2/3 cup packed dark brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) chilled, unsalted butter, cut into pieces
1/2 cup hazelnuts, toasted, husked, chopped (optional)

For the filling:
8-10 Peaches, peeled, and sliced into thick chunks
1 tablespoon flour
a dash of sugar

Preheat oven to 375º. Combine first 5 ingredients for filling in a medium bowl. Add butter and cut in using a pastry blender or working quickly between your fingertips until mixture begins to clump together. Add in hazelnuts. Cover and chill.

Place peach chunks in a glass baking dish (8x8x2 inch) and toss with the flour and a light sprinkling of sugar. The peaches will cook down a lot - so don't be afraid to pile them almost to the edge. Sprinkle topping evenly over filling in dish, covering completely. 

Bake until fruit is tender, juice is bubbling thickly around sides and topping begins to brown slightly (about 40 minutes). 

Transfer to rack and cool 15-30 minutes. Serve warm.