6cupspeeled and sliced peachesabout 8 peaches, or 2 pounds of peaches
1lemonjuice and zest
½cuprolled oatsquick cooking or old-fashioned
Preheat oven to 350 degrees and grease a 2 quart baking dish.
Stir together the peaches, cornstarch, lemon zest, lemon juice, and granulated sugar in a large bowl. Let sit for 5-10 minutes while you prepare the peach crisp topping.
In a separate bowl, mix together flour, brown sugar, salt, cinnamon, ginger, nutmeg, and oats until mixture is well combined. Add in butter and using fingers, fork or pastry cutter, mix butter into oat mixture until evenly distributed and crisp topping is crumbly.
Pour peaches into prepared pan. Crumble topping evenly over peach mixture.
Bake for 45 minutes, or until crisp topping is browned and peach mixture is bubbly.
Peaches: Fresh peaches will yield the best flavor, but you can use thawed, frozen peach slices. Canned peaches can be used, but need to be drained completely and the baking time reduced by 10 minutes. Lemon: One small lemon should yield 1 teaspoon zest and 1 tablespoon lemon juice. Flour: Use gluten-free, all-purpose, or whole white wheat flour. Leftovers: Store leftover Peach Crisp in a sealed container for up to 4 days in the refrigerator. To Peel Fresh Peaches:
Score the skin of the peach slightly with a knife.
Bring a large pot of water to a rapid boil. Place peaches in a large pot of boiling water for 15-20 seconds, or until the skin begins to split.
Remove peaches from boiling water with a slotted spoon and place them into an ice bath.
Use a paring knife to peel the skin, which should easily peel off the flesh of the peach.