PEACH CRISP

INSTRUCTIONS

1. Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 30-40 minutes.
2. While the peaches are sitting, begin the crisp topping. In a bowl, whisk flour, brown sugar, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. There will be a few dry bits but that’s fine. You can also use a food processor for this.
3. Stir the oats and the chopped walnuts into the butter-flour mixture. Set it aside in the refrigerator.
4. Preheat the oven to 350°F(180°C).
5. When the peaches have sat, drain them and reserve some of the juice. You’ll need to reserve around ¼ cup of juice. If there is more than that, discard it (or use it in a cocktail perhaps!)
6. Add the peaches back to a bowl and pour over the reserved juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together.
7. Layer the peaches into a baking dish.
8. Crumble over the topping, so that all the peaches are covered.
9. Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.
10. Let it cool for around 15 minutes before serving to allow the juices to thicken up. Serve with a scoop of vanilla ice cream. Peach crisp is great served warm, at room temperature, or cold.