3½ lbs FIRM RIPE PEACHES, (6-8), peeled, pitted, and sliced into ¾″ wedges
⅓ cup GRANULATED SUGAR
1¼ teaspoons CORNSTARCH
1 tablespoon FRESH LEMON JUICE
Pinch of SALT
Pinch of CINNAMON
Pinch of GROUND NUTMEG
Crumb Topping:
1½ cups OLD FASHIONED OATMEAL
½ cup BROWN SUGAR
¼ cup FLOUR
6 tablespoons COLD BUTTER, grated or cut into small pieces
½ teaspoon CINNAMON
¼ teaspoon GROUND NUTMEG
Instructions
Place peaches in a large bowl. Add sugar and stir gently. Allow to stand for 30 minutes.
Drain the peaches, reserving accumulated juices. Measure ¼ cup from accumulated juices and whisk together with cornstarch, lemon juice, salt, cinnamon and nutmeg. Add to peaches and stir.
Place peach mixture in a 2 quart baking dish.
Make the crumb topping: combine topping ingredients in a medium bowl. Use a fork or your fingers to mix together until you have pea sized crumbs. Put in an even layer over peaches and press down slightly.
Bake for 30-40 minutes until golden and bubbly.
Best served warm with vanilla ice cream.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2016/08/peach-crisp/