Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 pounds fresh peaches

  3. 1/4 cup cornstarch

  4. 1 cup all purpose flour

  5. 1/4 cup sugar

  6. 1/4 cup brown sugar

  7. 1/2 cup rolled oats

  8. 7 tbsp. cold butter, diced

  9. pinch salt

Instructions Jump to Ingredients ↑

  1. Heat a large pot of water to a boil. Add the peaches and boil 1 minute. Drain the peaches and let stand until cool enough to handle. Peel and pit the peaches and cut into 1/2 inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss gently to combine. Let the peaches stand at room temperature. Meanwhile, preheat the oven to 325 degrees. Butter and sugar the inside of twelve 5 ounce ramekins. Place the ramekins on a sheet pan. Spoon the peaches into the ramekins. Combine the flour, both sugars, oats, butter and salt in a food processor and blend until crumbly. Sprinkle the oat mixture over the top of the peaches. Bake the crisps about 1 hour until the filling is bubbly. Increase the oven to 400 degrees and bake the crisps an additional 8 to 10 minutes until the topping is browned. Serve the crisps warm or at room temperature.


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