As far back as I can remember, I’ve hated cooked peach desserts. For years, I turned my nose up at every single peachy thing under the sun. But then I started baking, and…you know how it’s sometimes easier to get kids to try new foods if you involve them in the cooking? Well, the same goes for adults who have an aversion to cooked peaches. For every peach pie, peach tart or peach upside-down cake that comes out of my kitchen, I become a little less averse. Add this Peach Crisp to that list and I guess it’s time to just admit to myself (and all of you?) that I am a person who likes peach things now.

There, I said it. Now I (we?) can move forward.My take on Peach Crisp is pretty classic. Ripe peaches are tossed with sugar and just the tiniest hint of spice, then sprinkled with an oat and almond topping and baked until brown and bubbly and begging for a scoop of ice cream.This is probably the easiest of all the peach desserts I’ve made—no peeling of peaches, no pastry, nothing that has to stay cold or be ruined forever. Just lightly-sweetened and spiced ripe peaches and a crisp topping so simple I have it memorized.Peach Crisp is one of those desserts that can be made on the fly. Where pies and tarts require you to prep ahead, the assembly of this homestyle dessert takes all of twenty minutes and bakes in thirty. The most difficult part is waiting another ten or so before digging in. The only thing that could ruin this dessert is burning your mouth on piping hot filling!I really can’t get enough of this dessert, y’all. It’s sweet, tangy, crispy, crunchy and summery as all get-out! It keeps well for days, too. The crisp topping retains its texture remarkably well, even after your fourth day dipping into it in the fridge. It’s as good cold as it is hot, but either way, don’t skip the ice cream.

Peach Crisp
makes one 8-inch dish, about 6 servings

Filling:
5-6 medium-large ripe yellow peaches (about 5 cups after slicing)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 teaspoon fresh lemon juice (or apple cider vinegar)

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sliced almonds
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
5 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional

Preheat oven to 350F. Grease an 8-inch casserole dish with butter. Set aside.

Pit peaches and slice into 1/4-inch slices–you should have about 5 cups pf slices. Place them in a medium mixing bowl and toss with sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Transfer to the prepared baking dish.

Make the topping. In a medium mixing bowl (I just wipe out the one I used for the peaches), whisk together oats, flour, light brown sugar, sliced almonds, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated and clumps form. Scatter topping onto the peaches.

Bake 28-30 minutes, until topping is browned and peaches are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.