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Ingredients
- For the filling:
- 6-7 cups ripe peaches, peeled and sliced
- 1/2 cup sugar
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 5 tsp. cornstarch
- 2 tsp. lemon juice
- For the crisp brown-sugar oatmeal topping:
- 1 1/2 cups rolled oats
- 1/4 cup all-purpose flour
- 1/2 cup lightly packed brown sugar
- 5 Tbsp. cold butter, cut in 1/4-inch pieces
Details
Servings 6
Cooking time 55mins
Preparation
Step 1
Preheat oven to 425 degrees.
Put the peaches in a large bowl. Stir in sugar, cornstarch, lemon juice, nutmeg and cinnamon to thoroughly coat peach slices. Pour the filling into a lightly greased (I use Pam vegetable oil spray) 2-quart casserole dish (I use a 8" x 11" Corningware oval dish) and smooth evenly into the casserole dish. Bake for 10 minutes.
Meanwhile, put the flour, brown sugar, and oats, in the bowl of a food processor. Pulse several times, to mix. Remove the lid and scatter the butter over the dry mixture. Process again until the mixture is finely textured but do not over-process. Transfer the mixture to a large bowl and rub between your fingers until you have clumpy crumbs.
Pour the topping over the hot peach mixture making sure it is distributed evenly. Bake the casserole in the center oven rack for 30 to 35 minutes, until the pie is bubbly and the topping is golden brown. Transfer to a rack and cool for about an hour before serving.
Optional: Serve warm with a scoop of vanilla-bean ice cream.
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