Fresh Peach Crisp

Prep Time:  20 minutes (not including macerating time)
Baking Time:  30 minutes                     Number of Servings:  6

Filling Ingredients:

6 large, fresh, ripe (but firm) peaches (about 3 pounds), peeled, pitted and sliced into slim (1/2 inch) wedges – about 5-6 cups of prepared fruit
85 mL (1/3 cup) granulated sugar

2 teaspoons (10 mL) cornstarch
2 tablespoons (30 mL) sugar
1 tablespoon (15 mL) fresh lemon juice
Pinch of salt
1 teaspoon (5 mL) pure vanilla extract
¼ teaspoon (1.5 mL) ground nutmeg
¼ teaspoon (1.5 mL) ground cardamom or cloves

Topping Ingredients:

½ cup (125 mL) graham cracker crumbs
½ cup (125 mL) large flake oatmeal
½ cup (125 mL) hard-packed dark brown sugar
½ cup (125 mL) chopped pecans, toasted and cooled
½ cup (115 g / 1 stick) unsalted butter, cold, cut into small chunks
½ teaspoon (2.5 mL) salt
2 teaspoons (10 mL) pure vanilla extract
1 teaspoon (5 mL) cinnamon

 Method:

1. Prepare the filling: Prepare fresh peaches as indicated above. In a large bowl, combine sliced peaches with the 1/3 cup sugar. Let macerate for ½ hour.
2. Drain peaches in a colander over a large bowl. Measure 85 mL (1/3 cup) of the peach juice. Discard the remaining juice, or save for other uses.
3. Prepare a 9 x 9 baking dish with a light coating of butter, or by spraying with a cooking spray. Preheat oven to 350⁰F (180⁰C).
4. Whisk together the reserved 1/3 cup of peach juice with the cornstarch, sugar, lemon juice, salt, and choice of spices.
5. Combine the peach slices with the juice mixture and transfer to the prepared baking dish.
6. Prepare Topping: Place graham cracker crumbs, oatmeal, brown sugar, pecans, salt, and cinnamon in a food processor bowl. Pulse to combine.
7. Gradually add butter chunks and vanilla, pulsing only to thoroughly combine.
8. Sprinkle topping over peaches in the baking dish.
9. Bake for 25-35 minutes, or until topping is golden and some of the peach juice is peaking through.