Ingredients
Filling
3 pounds ripe peaches (about 8 cups), unpeeled and sliced ½ inch thick
½ cup (100 g) granulated sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of salt
Crisp Topping
1 cup (120 g) all-purpose flour
¾ cup (70 g) old-fashioned rolled oats
½ cup (100 g) packed light brown sugar
¾ cup (85 g) coarsely chopped pecans
1 teaspoon ground cinnamon
1/2 tsp salt
½ cup (113 g) unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F. Butter a deep 9-inch pie dish or 2-quart baking dish.
- In a large bowl, toss the peaches with the granulated sugar, tapioca starch or cornstarch, lemon juice, vanilla, cinnamon, and salt until evenly coated. Transfer to the prepared baking dish.
- In another bowl, whisk together the flour, oats, brown sugar, pecans, cinnamon, and salt. Add the cold butter and use your fingertips or a pastry cutter to work it into the dry ingredients until the mixture forms large buttery clumps with some loose crumbs remaining.
- Scatter the topping evenly over the peaches.
- Bake for 50 to 60 minutes, until the topping is golden brown and the peach juices are bubbling around the edges and through the center.
- Let the crisp cool for at least 30 minutes before serving to allow the juices to thicken. Serve warm with vanilla ice cream.