2 tablespoons brown sugar, combined with above brown sugar
1/2 cup rolled oats
7 tablespoons cold unsalted butter, cut into small pieces
1/4 teaspoon salt
3 lbs peaches
1/4 cup cornstarch
Ice cream, optional
Instructions
Make the topping- In a food processor, combine the flour, sugars,
oats, butter, and salt and process until the mixture resembles
coarse meal.
Make the filling- Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute
to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough
to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a
large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
Preheat the oven to 325 degrees F. Butter and sugar 12 5-ounce ramekins and arrange them
on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the
topping.
Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the
oven and increase the temperature to 400 degrees F. Bake the crisps on the upper rack for
about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice
cream, if desired.
Originally Submitted
2/3/2015
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