Perfect Peach Crisp

Ingredients

• 5 cups sliced peaches, peeled or unpeeled, about 750-800g
• ¼ cups all-purpose flour, for filling
• ½ cups granulated sugar
• ⅛ teaspoons salt, for filling
• 1 tablespoon lemon juice
• ½ teaspoons pure vanilla extract
• ½ cups packed brown sugar, light or dark
• ⅔ cups all-purpose flour, for topping
• 1 teaspoon ground cinnamon
• ¼ teaspoons salt, for topping
• ½ cups unsalted butter, very cold and cubed
• ⅔ cups old-fashioned whole rolled oats, or quick oats
• ⅔ cups unsalted pecans, chopped or halved(optional)

Instructions

1. Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.

2. Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.

3. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.

4. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.