Peach Crisp: 9 Days to Christmas 2020

We’re in the single digits folks!!! And man is today a treat!!! I love peach desserts! Which I knew about peach cobblers but I made this Peach Crisp and realized it may be almost all the peach desserts.

One thing I would have done better in this dessert is make sure the chunks of butter is mixed better with all the toppings, but it still tastes fine.

I ate this mouth watering dessert with Revolution Tea’s Sweet Ginger Peach Black tea and savored every moment. Add in my Heron Cross Pottery tea set I bought while in England and you have a super happy me.

Peach Crisp:

Bottom Layer:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

Filling:

2 cans (15-1/4 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch (I used 1/2 cup flour, which worked just as well)

Topping:

1-1/2 cups old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, cubed

1.) Combine flour, brown sugar and salt. Cut in and hand mix butter until crumbly. Pat into a greased 9-inch square baking pan. Bake at 350° for 15 minutes or until lightly browned.

2.) Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour onto crust.

3.) For topping, combine the oats, brown sugar and flour. Cut in and hand mix the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.