Name: Peach Crisp after Supper
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 9 ½ cups peaches peeled, pitted & sliced into similar sizes; 1 ½ cups granulated sugar; 1 lemon juiced; ¼ teaspoon ground ginger or some freshly grated ginger if you’re feeling frisky; ¼ cup butter cut into small pieces; ¼ cup granulated sugar; ¼ cup light brown sugar packed; 1 ¼ cups all-purpose flour; ⅔ cups rolled oats; ¼ teaspoon kosher salt; 11 tablespoons unsalted butter cold, cubed

Set out peaches peeled, granulated sugar, and lemon juiced before you start Peach Crisp after Supper. The batch is written for 12 servings.

Count on 15 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Filling

9 ½ cups peaches peeled, pitted & sliced into similar sizes
1 ½ cups granulated sugar
1 lemon juiced
¼ teaspoon ground ginger or some freshly grated ginger if you’re feeling frisky
¼ cup butter cut into small pieces

Oat Streusel Topping

¼ cup granulated sugar
¼ cup light brown sugar packed
1 ¼ cups all-purpose flour
⅔ cups rolled oats
¼ teaspoon kosher salt
11 tablespoons unsalted butter cold, cubed

How the cooking goes

Make the filling and topping

In a medium bowl, combine sliced peaches, granulated sugar, lemon juice, and ground ginger. Stir to evenly coat all the peaches.
Heat your oven to 350°F conventional (no fan) with the rack in the middle.
In a mixing bowl, or the bowl of a electric mixer, combine your topping ingredients and mix on low until a cohesive dough forms. You can also use your hands to work the butter into the flour mixture by grabbing a handful, squeezing and mashing it against your palm with your fingers. Repeat until your hand is exhausted and the mixture sticks together in chunks but there are only a few remaining lumps of butter. Work as quickly as possible so that the butter doesn’t actually melt.

Assemble & bake the crisp

Tip into a buttered 9×13-inch baking dish. Dot the butter around and press into the filling. Cover with the oat topping using as much or as little as you wish.
Oven-bake in a preheated oven for 50 minutes or until the top is deep gold and the filling is bubbling out the sides. You should be able to see that the filling has thickened.
Allow it to cool on a wire rack in the pan for at least 20 minutes. Serve warm with vanilla bean ice cream or make this easy crème anglaise recipe while it cools!