- 1 1/2 cups cold butter (3 sticks)
- 2 1/2 cups flour
- ½ cup sugar
- 2 cups brown sugar
- 1 teaspoon salt
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 cups walnuts or pecans, chopped (optional)
- 2 lbs. peaches
- ½ cup sugar
- ¼ cup flour
- 2 Tablespoons cinnamon
- 2 Tablespoons lemon zest
- ¼ cup cornstarch
1. Cut butter into ½-inch cubes and refrigerate.
2. Prepare Crisp Topping: Combine all ingredients except butter in the bowl of a food processor. Pulse 3 to 4 times.
3. Add butter, a few tablespoons at a time, to food processor and pulse to combine. Mixture should have marble-sized chunks of butter throughout. Do not mix to the texture of pebbles or sand. Chunky is best.
4. Line two rimmed baking sheets with waxed paper. Using your hands, squeeze crumble into 1/2-inch clumps and spread on baking sheets. Refrigerate crispy topping for at least 2 hours or overnight. This will keep big pieces of crisp intact while baking.
5. Prepare Peach Filling: Preheat oven to 375°. Bring a large pot of water to boil. Cut an 'x' in the largest end of each peach and immerse in the water for 15 seconds. Remove with a slotted spoon, cool, and use hands to peel.
6. Slice peaches into bite-sized chunks. Place fruit in a bowl, leaving juice on cutting board. Add sugar, flour, cinnamon, lemon zest and cornstarch and toss to coat.
7. Divide fruit between 10 8-oz. ramekins or spread in a buttered 9x13-inch baking pan.
8. Cover fruit with crisp topping. Use fingers to squeeze big chunks of topping for texture.
9. Bake uncovered for 30 minutes, then rotate in oven. If crisp is golden brown, cover loosely with foil if needed. Cook 20 to 30 minutes more, until peach juices are bubbling and topping is browned.