Cinnamon-Oat Peach Crisp

Name: Cinnamon-Oat Peach Crisp
Ingredients: 5 lb. medium peaches (about 12), peeled, sliced 1/2" thick; 2/3 cup granulated sugar; 2 Tbsp. plus 1 cup all-purpose flour; 2 cups old-fashioned oats; 2/3 cup (packed) light brown sugar; 4 tsp. ground cinnamon; 1 tsp. kosher salt; 1 cup (2 sticks) chilled unsalted butter, cut into small pieces; 2 pints vanilla ice cream

3.9

(16)

www.epicurious.com

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Servings: 8

Cost: $4.40 /serving

Author : Bryan Furman

bon appetit dessert cobblercrumble

Ingredients

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5 lb. medium peaches (about 12), peeled, sliced 1/2" thick2/3 cup granulated sugar2 Tbsp. plus 1 cup all-purpose flour2 cups old-fashioned oats2/3 cup (packed) light brown sugar4 tsp. ground cinnamon1 tsp. kosher salt1 cup (2 sticks) chilled unsalted butter, cut into small pieces2 pints vanilla ice cream

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Instructions

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Step 1

Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.

Step 2

Place a rack in center of oven; preheat to 350°F.

Step 3

Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.

Step 4

Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.

Step 5

Divide among bowls and top with large scoops of ice cream.