Peach Crisp

Recipe Source: Jodi

Ingredients:

• 3½ lbs peaches , peeled and sliced into ¾ inch wedges
• ⅓ cup granulated sugar
• 1½ tsp. cornstarch
• 3 tsp. lemon juice
• ½ tsp. ground cinnamon
• ⅛ tsp ground nutmeg
• Pinch of salt

Ingredients:

• 3/4 cup all purpose flour
• ½ cup old fashioned rolled oats
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp. ground nutmeg
• ⅛ tsp. salt
• 2 tsp. vanilla extract
• 6 Tbsp. butter , cut into 6 pieces, chilled
• ½ cup sliced almonds

Directions:

1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
3. While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine.
4. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use a pastry blender or your fingers to gently work it into a crumbly mixture, leaving small clumps throughout.
5. Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet.
6. Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
7. Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice.
8. Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl.
9. Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
10. Sprinkle topping over the peaches evenly, pressing down gently if needed.
11. Place dish on foil-lined baking sheet and place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 30-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it's warm.