Weeknight Peach Crisp

Oh, I know. It's been so long. We're still here. It's been a very busy summer, and I'll catch you all up soon, but I just wanted to quickly share with you this crazy good recipe for one of the simplest peach crisps you will ever make. Forget the tedious task of peeling peaches and you mix it up right in the baking dish. I brought it to family the dinner last week and it was a big hit.

Weeknight Peach Crisp

For the Filling
2 1/2 lbs peaches, halved, pitted and cut into bite-size chunks (6 cups)
3 Tablespoons flour
1/3 to 2/3 cup sugar (depending on the sweetness of your peaches)
3/4 teaspoon ground cinnamon

For the Topping
1/2 cup flour
1/2 cup rolled oats
1 cup chopped pecans
1/2 cup firmly packed brown sugar
4 Tablespoons unsalted butter, melted
1/4 teaspoon salt

Directions
Position rack in the lower third of your oven and preheat to 350 degrees. Line a baking sheet with parchment or foil.


Mix the peaches with the flour, sugar, and cinnamon right in a 2 quart baking dish. Place the dish on the lined baking sheet, to catch any drips, and bake for 25-30 minutes.

While the peaches are baking, thoroughly mix all of the ingredients for the topping in a medium size bowl.

When the peaches are finished baking, carefully remove from the oven and sprinkle the topping evenly over the peaches. Increase the oven temp to 400 degrees and bake for 15-20 more minutes, until the filling is bubbling and the topping is nice and brown. This is delicious hot, warm or at room temperature.


recipe source: Sinfully Easy Delicious Desserts by Alice Medrich