For a few glorious weeks in late summer, BC peaches show up in the produce section smelling like they're already dessert. When they're this good, the kindest thing you can do is not fuss with them. This crisp is exactly that: ripe peaches under a buttery oat topping, baked until the fruit is bubbling at the edges and the whole kitchen smells like August. No peeling required, no pastry skills required. Vanilla ice cream strongly encouraged.
INGREDIENTS
For the filling:
- 6 to 7 ripe BC yellow peaches (about 1 kg), pitted and sliced
- 30 mL (2 Tbsp) granulated sugar
- 15 mL (1 Tbsp) cornstarch
- 15 mL (1 Tbsp) lemon juice
- 2 mL (½ tsp) vanilla extract
- A pinch of salt
For the topping:
- 250 mL (1 cup) large-flake rolled oats
- 125 mL (½ cup) all-purpose flour
- 125 mL (½ cup) packed brown sugar
- 5 mL (1 tsp) ground cinnamon
- A pinch of salt
- 125 mL (½ cup) cold butter, cubed
METHOD
Preheat the oven to 180°C (350°F) and butter a 2 L (8 x 8 inch) baking dish.
Don't bother peeling the peaches — the skins soften completely as they bake and nobody has ever noticed. Slice them into a large bowl, then toss with the sugar, cornstarch, lemon juice, vanilla, and salt. Tip the whole lot into the baking dish, juices included.
In the same bowl (fewer dishes, you're welcome), stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it in with your fingertips until the mixture is clumpy and holds together when squeezed.
Scatter the topping evenly over the peaches — clumps are good, they turn into the crunchy bits.
Bake for 40 to 45 minutes, until the topping is deep golden and the peach juices are bubbling up around the edges. If it's bubbling, it's done. That's the whole test.
Let it rest for 15 minutes before serving so the juices thicken. Serve warm with vanilla ice cream, or cold from the fridge the next morning and call it breakfast — there are oats in it, after all.
Freestone or clingstone? Late-season BC yellow peaches are usually freestone — the pit pops right out. If you've got early clingstones, just slice the flesh off the pit in wedges and carry on.
Pro Tips
Yellow peaches are the baker's peach — that bit of tang holds its own against sugar and cinnamon. Save the delicate white ones for eating fresh.
A ripe peach smells like a peach at room temperature. If it doesn't smell like anything, give it a day or two on the counter — never in the fridge until it's ripe.
Peaches on the softer side are perfect for this. Save the firm beauties for eating out of hand.
Add a handful of BC blueberries to the filling if you have them — no other changes needed.
The crisp keeps covered in the fridge for 3 days. Rewarm at 150°C (300°F) for 10 minutes to bring the topping back.
