Ingredients
Method
Oat Crisp Topping
- Preheat oven to 350 degrees.
- Prepare crispy topping separately from peaches. Mix together oats, flour, cinnamon, pumpkin pie spice, salt, and brown sugar until they are well-combined.
- Using your hands, mix butter cubes into flour and oat mixture. Continue to mix butter into mixture until the texture resembles small peas.
- Place oat mixture onto a lined baking sheet and crumble onto baking sheet into small crumbles. Allow to bake for approximately 20-25 minutes or until golden brown.
- When crispy topping is done, remove from oven and allow to cool.
Peach Filling
- While crispy topping is baking, prepare peach mixture. Add peaches, water, cinnamon, vanilla extract, lemon juice, and brown sugar into a large sauce pan. Turn fire on medium and allow peaches to cook down. Toss gently every few minutes for even cooking. Cook about 10-15 minutes until peaches are slightly softened.
- If you are using apples for this recipe, cook the apples for approximately 20 minutes.
- Mix together corn starch and water. Combine well to make the slurry. Then add to the peaches and allow to cook for 1 minute to thicken the mixture. Add water to thin the mixture as needed.
- Then cover with lid, turn off the fire, and allow peaches to sit for at least 10 minutes. This will prevent the peaches from overcooking.
- When ready to serve, scoop a spoonful of simmered peaches and top with crispy oat topping, and serve with ice cream or whipped cream.