Peach Crisp is easier to prepare than a peach pie or cobbler because no pie crust is needed. But don't worry, the taste is still amazing. The soft delicious peaches are matched perfectly against the sweet and crunchy topping. The perfect summertime dessert that's amazing any time of the year!
½cupunsalted butter1 stick, chilled, cubed, plus extra for greasing the pan
Preheat oven to 375 F.
Grease your pan with butter or cooking spray.
In a large bowl, mix the peaches with the sugar, corn starch, and lemon juice. Transfer to the greased pan.
In a separate bowl, whisk together the brown sugar with the flour. Use a pastry blender, or two forks, to cut the butter into sugar/flour mixture. The pieces of butter should be about the size of peas or lima beans. Stir in the oats and mix to combine.
Sprinkle the topping all over the top of the peaches. Spread to cover the edges.
Bake for 1 hour and 10 minutes until bubbly and lightly browned in spots on top. Remove from the oven and place on baking rack for 10 minutes.
Be sure to use nicely ripened peaches for this dish. They should be somewhat soft to the touch. Peaches will soften over a matter of days, so plan accordingly. Frozen peaches can be used, no problem. The crisp will keep covered in the refrigerator for up to 1 week and freezes beautifully for up to 2 months.