Just in time for the start of the Georgia peach season, juicy peaches and a crispy topping unite for a tasty summertime treat. Top with some salted caramel ice cream and enjoy.
- 7-8 medium peaches sliced about a 1/4 inch thick
- 2 tbsp. honey
- 2 tbsp. all purpose flour
- 1 tsp. vanilla
- 1/2 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 nutmeg
- 1/2 cup butter (1 stick softened)
- 1 cup rolled oats
Preheat oven to 350° F. Prepare an 8" x 8" baking pan with nonstick cooking spray. Toss the sliced peaches with the honey, flour, and vanilla in a large bowl. Pour the peach mixture into the bake pan and set aside.
In a large bowl mix together the flour, brown sugar, cinnamon, and nutmeg. Add the rolled oats and stir until well combined. Add the softened butter and use a pastry cutter to cut the butter into the mixture until it is blended and crumbly.
Pour the topping mixture over the peaches and spread it out evenly with a fork.
Bake for 40 to 45 minutes. Just until the topping turns golden and the filling is bubbling around the edges. Let the crisp cool for an hour or so before serving. Enjoy with a dollop of whipped cream or salted caramel ice cream.
Did you know: June 21st is National Peaches and Cream Day, July 17th is National Peach Ice Cream Day, August 22 is National “Eat a Peach” Day, September 16th is National Peach Pie Day. Only thing missing is National Peach Crisp Day.
(recipe adapted from livewellbakeoften.com)