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Colorado peach crisp

Bittersweet End of Summer Colorado Peach Crisp

Megan
The best peach crisp made with ripe Colorado peaches topped with a coarse crumb topping that combines oats, brown sugar, flour, cinnamon, and butter.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 6 cups fresh peaches peeled, pitted, and sliced (about 9 medium size peaches)
  • 1/2 cup brown sugar packed
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice

Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 3/4 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter cut into 8 pieces

Instructions
 

  • Preheat oven to 350℉.
  • Coat a 9x9 glass dish or 2 quart stoneware baking dish with nonstick cooking spray and set aside.
  • In a large bowl, combine the peach slices with brown sugar, flour, and lemon juice and mix together well.
  • Arrange in prepared baking dish evenly.
  • In a large food processor, add the following crumb topping ingredients: the flour, brown sugar, oats, and cinnamon and pulse until blended.
  • Continue to let food processor run and add butter 1-2 pieces at a time and process until it is well incorporated and looks like coarse meal.
  • Add topping over peaches evenly.
  • Bake for 30-40 minutes or until peaches are bubbling through and topping is golden brown.
  • Let peach crisp cool for 20 minutes before serving.
  • Optional: serve with vanilla ice cream or whipped cream and top with sliced almonds

Notes

You can also use frozen peach slices for this recipe. No need to thaw them prior.
Also I baked this recipe in a 3 quart stoneware baking dish and it increased the baking time a little. I baked it for 45 minutes.