Peach Streusel Baked Crisp (Printable Version)
Juicy peaches and crunchy oat-pecan streusel baked until golden and served warm with ice cream.
# What You'll Need:
→ For the Filling
01 -
3 pounds peaches, peeled, pitted, and cut into ¼-inch slices
02 -
2 tablespoons lemon juice
03 -
⅔ cup granulated sugar
04 -
2 tablespoons cornstarch
05 -
½ teaspoon vanilla extract
06 -
⅛ teaspoon salt
→ For the Topping
07 -
¾ cup packed dark brown sugar
08 -
¾ cup all-purpose flour
09 -
½ cup old-fashioned rolled oats
10 -
⅔ cup pecans, chopped
11 -
1 teaspoon ground cinnamon
12 -
¼ teaspoon nutmeg
13 -
¼ teaspoon salt
14 -
1 stick (½ cup) unsalted butter, softened
→ For Serving
15 -
Vanilla ice cream or sweetened whipped cream
# Steps to Follow:
01 -
Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.
02 -
In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly.
03 -
In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg, and salt. Use your fingers to rub out any lumps of brown sugar. Add the softened butter and mix with a spoon until the mixture is crumbly.
04 -
Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over the top.
05 -
Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven and cool for at least 20 minutes before serving.