Peach Almond Crisp
Juicy peaches bake beneath a buttery oat-almond crumble with lemon, cinnamon, and almond extract for a simple fruit crisp.
Prep 20 min · Cook 45 min · Total 1 hr 15 min · Makes 6 servings
Ingredients
- 4 medium peaches
- 1/2 medium lemon, juiced
- 1/2 tsp cornstarch
- 1/2 tsp almond extract
- 1/4 cup sliced almonds
- 3/4 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 8 Tbsp 1 stick butter, room temp
Directions
- Rinse the peaches, take out the pits, and cut the fruit into 1 inch chunks. Scatter the peaches into the bottom of a glass casserole dish; an 8×8 inch dish fits nicely, and a glass pie dish works too.
- Heat the oven to 375 degrees. Add the lemon juice, corn starch, almond extract, and sliced almonds over the peaches, then stir until the fruit is coated.
- In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Stir until the mixture looks even and the brown sugar has no lumps left.
- Work the room temperature butter into the dry mixture until it is evenly blended. Your hands are best for this, so just press and squeeze the butter through the mixture until it all comes together.
- Spread the buttery crumble topping over the peach mixture and bake in the 375 degree oven for 45 minutes. Let it cool a bit before serving.