Ingredients
1 c. all-purpose flour
1/4 c. granulated sugar
1/4 c. light brown sugar
2 tbsp. light brown sugar, combined with above brown sugar
1/2 c. rolled oats
7 tbsp. cold unsalted butter
1/4 tsp. salt
3 lb. peaches
1/4 c. cornstarch
Ice cream, optional
Preparation
Step 1Make the topping: In a food processor, combine the flour, sugars, oats, butter, and salt and process until the mixture resembles coarse meal.Step 2Make the filling: Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.Step 3Preheat the oven to 325 degrees F. Butter and sugar 12 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.Step 4Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400 degrees F. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.
