Ingredients
Scale
For the Filling
- 3 ½ lbs peaches, semi-firm, peeled and sliced into 3/4 inch wedges
- ⅓ cup granulated sugar
- 1 ½ teaspoons cornstarch
- 4 teaspoons lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon table salt
For the Topping
- ½ cup all purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon table salt
- 2 teaspoons vanilla extract
- 6 tablespoons salted butter, cut into 6 pieces, chilled
- ½ cup nuts, walnuts, pecans, or sliced almonds
Instructions
- Gently toss peaches and 1/3 cup sugar together in a large bowl. Let sit for about 45 minutes, gently stirring several times, to allow maceration.
- Meanwhile, in a large bowl, combine flour, oats, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk to combine. Drizzle vanilla over the top and stir to combine.
- Add cold butter pieces and use clean fingers to gently work it into a crumbly mixture, with small clumps throughout.
- Add nuts and gently stir just enough so the nuts stick to the mixture. Mixture should consist of 1/2 inch chunks throughout, with some small loose bits.
- Place one oven rack on lowest position and another oven rack on middle position. Preheat oven to 375F. Line a baking sheet with parchment paper.
- Scatter topping into a single layer on lined baking sheet. Bake until lightly browned and firm, 12-14 minutes, giving it a gentle toss halfway through baking. Let cool while you continue with recipe.
- Thoroughly drain macerated peaches in a colander set over a bowl and reserve 1/4 cup of the juice – either discard remaining juice or save it for another purpose.
- Whisk the reserved juice with cornstarch, lemon juice, salt, cinnamon, ginger, and nutmeg. Fold in the peaches, and gently stir to coat.
- Transfer peach mixture to a deep 8×8 baking dish. Sprinkle topping over the peaches evenly, pressing down gently if needed.
- Place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 25-40 minutes – loosely tent the crisp with foil if it starts to brown too quickly. Let peach crisp cool 15 minutes and serve.