This easy peach crisp is made with fresh peaches and topped with a sweet and crumbly topping. Be sure and serve it with a nice big scoop of vanilla ice cream.
Put peeled, sliced peaches into a bowl and cover with 1/4 cup brown sugar. Stir to coat and allow to sit for about 30 minutes.
In a mixer bowl, combine flour, oats, remaining brown sugar, cinnamon, salt, and cold butter. Mix with paddle attachment until all dry ingredients are incorporated and mixture is crumbly.
Place peaches into a 10" cast iron pan or 9 x 13" baking dish. Cover with crumbled topping.
Bake for 50-60 minutes or until topping is golden brown and juices are bubbling.
Notes
If you are using a cast iron pan you will need 4 lbs. of peaches. If using a 9 x 13" pan you will need 5 lbs.How to peel peaches:
Fill a large pan with water and bring to a boil.
Fill a large bowl with cold water.
Once water has come to a boil, add peaches to boiling water a couple at a time and leave in water for a minute or so.
Remove peaches and put into cold water. The skin should peel right off. If it doesn't, leave in the boiling water for a little longer.
Cut the peach in half, remove the stone and slice!