Peach Crisp

Begin by blanching your peaches: Bring a large pot of water to a boil on your stovetop. Fill a separate, large bowl with ice and water and set that bowl aside. Place peaches, 2-3 at a time into the boiling water for about 50-60 seconds (more or less depending on how ripe they are. More ripe equals less time to boil). Remove peaches from the boiling water with tongs and place into the ice water bath. Let them sit for about 60 seconds, then peel skin off. Skin should easily come off with your fingers if done correctly! Discard skin and thinly slice peaches, removing pits. Put the sliced peaches into a large bowl. Repeat the blanching and peeling process with the remaining peaches.

Combine the flour, sugar and cinnamon in a small bowl and add it into sliced peaches, stirring until all peach slices are evenly coated.

Place peaches into a 9×13 baking dish and set aside. Preheat oven to 350 F.

Combine all ingredients for topping in a medium bowl, mixing until fully incorporated. Once crumble mixture is combined, sprinkle over top of peaches.

Place into the oven and bake for 45-55 minutes, or until the top is crisp and golden brown and peach juices are bubbling around sides.

Serve warm, topped with vanilla or cinnamon ice cream! Enjoy!