8cupsfresh, frozen or canned sliced peaches(*see post above for tips on each) about 6 cups chopped
1/2cupgranulated sugar150g
2tablespoonscorn starch
1 1/2cupsrolled oats
1/2cupflourall purpose or whole wheat
1/2cupbrown sugar lightly packed
1/2cupcold butter cubed
Instructions
Preheat oven to 350 degrees.
In an 8x8" or 9x9" baking dish, stir together peaches (peeled and sliced if using fresh peaches), sugar and corn starch until peaches are coated.
In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
Crumble oat mixture over fruit in pan and press down slightly.
Bake for 30-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges. A crisp made with fresh fruit will bake more quickly than a crisp made with frozen fruit.
Serve warm with ice cream or as desired.
Notes
*If your peaches are not very sweet, you may want to increase the granulated sugar to 3/4 cup. Frozen peaches are often not as sweet and will sometimes require additional sugar.