Peach Crisp

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

8-10 fresh peaches (peeled, pitted, sliced)

2/3 cup instant tapioca

2-3 tablespoons lemon juice

2 cups all-purpose flour

1 cup packed brown sugar

1 cup old-fashioned rolled oats

1/2 teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 cup (2 sticks) unsalted butter (softened)

Directions

Preheat the oven to 400 degrees F.

In a large bowl, combine the flour, brown sugar, rolled oats, salt, cinnamon, nutmeg, and butter. Use either your hands or a large spoon to combine all of the ingredients well. Set aside.

Use a pastry brush to lightly coat a 9×13-inch baking dish with butter or vegetable shortening.

Gently mix the filling ingredients in a large mixing bowl.

Spread the peach filling into the prepared baking dish. Sprinkle crumb topping over the filling.

Place the baking dish on a half sheet pan lined with parchment paper. This will help catch any juices that overflow.

Bake in a preheated 400 degree F oven for about 45-60 minutes. You want the crisp topping to be lightly browned and the peach filling to be bubbling up around the edges.

Cover with aluminum foil during the baking process if the crisp is getting too brown.

Remove from the oven when peach juices are bubbling up around the edges.

Let cool for 10-15 minutes before serving. Serve with vanilla ice cream

Cover any leftovers and refrigerate for up to 5 days.

Nutrition

• Calories: 572 kcal
• Total Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 61 mg
• Sodium: 356 mg
• Total Carbohydrate: 85 g
• Dietary Fiber: 4 g
• Total Sugars: 40 g
• Protein: 6 g