I make key lime pie every Fourth of July and this year I decided to blend it with passion fruit as well as do individual mini pies to avoid the messy cutting. It worked out great and was incredibly delicious. I may even go as far as saying it’s better than key lime pie alone.
🍑So delicious and easy to make!
Southern Peach Crisp
Serves 8
Peach Filling
● 8 cups fresh peaches, peeled and sliced
●. 1/4 cup salted butter
●. 1/3 cup light brown sugar
●. ¼ cup granulated sugar
●. 1 tablespoon cornstarch
●. 1 tablespoon lemon juice
●. 1 teaspoon vanilla extract
●. 1/2 teaspoon cinnamon
●. Pinch of salt
Crisp Topping
●. 1 cup old-fashioned oats
●. 1 cup all-purpose flour
●. 3/4 cup light brown sugar
●. 1/4 cup granulated sugar
●. 1 teaspoon cinnamon
●. 1/2 teaspoon salt
●. 1/2 cup (1 stick) cold salted butter, cubed
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
Melt 1/4 cup butter in a large skillet over medium heat.
Add peaches, brown sugar, granulated sugar, cinnamon, lemon juice, vanilla, and salt. Cook for 4 to 5 minutes until the peaches begin releasing their juices.
Sprinkle cornstarch over the peaches and stir well. Cook 1 additional minute until slightly thickened.
Pour the peach mixture into the prepared baking dish.
In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle topping evenly over peaches.
Bake for 40 to 45 minutes or until golden brown and bubbly around the edges.
Cool for 10 minutes before serving.
Serve warm with vanilla ice cream if desired.
More tips in the comments
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