Peach Oat Crisp
  • 6 large, ripe peaches (about 3 pounds), segmented or diced, with or without skins
  • Juice of 1 lemon
  • 1 tablespoon plus ½ cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup firmly packed dark brown sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • ½ cup old-fashioned rolled oats (not instant)
  1. Preheat the oven to 375 degrees.
  2. Place peaches in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside.
  3. Place the butter, remaining ½ cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed.
  4. Sprinkle the topping over the peaches to cover. Bake until the topping is lightly browned and peaches are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.
Recipe by Wolff's Apple House at