Peach Crisp

Ingredients

• 3 lbs fresh peaches, cored and sliced into wedges 3/4-inch thick
• 1 Tbsp fresh lemon juice
• 1/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/4 tsp salt
• 3/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 3/4 cup packed light-brown sugar
• 10 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
• 1/2 cup chopped pecans or hazelnuts

Directions

1. Heat the oven to 350 degrees. Put the peaches in a large mixing bowl and toss them with the lemon juice. Scatter the granulated sugar and flour over the fruit, then toss again until everything is coated. Transfer the peaches to a buttered 3 quart baking dish, such as a 12 x 8 x 2 1/2 dish, and set it aside.
2. In a separate mixing bowl, whisk the flour, oats, salt, cinnamon, nutmeg and ginger together. Stir in the brown sugar, breaking up any lumps with your fingertips as you go. Add the butter and rub it into the dry mixture with your fingertips until the butter disappears and the topping gathers into small clumps.
3. Add the nuts and toss the crumble several times so they cling to the mixture. Sprinkle the topping evenly over the peaches in the baking dish.
4. Bake for about 38 – 42 minutes, until the top is browned and the fruit juices are bubbling at the edges. Serve warm with ice cream or sweetened whipped cream, if desired.