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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

PEACH MIXTURE 10 fresh peaches, peeled, pitted, and sliced ½ cup brown sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon CRISP MIXTURE 2 cups quick-cooking oats 2 cups all-purpose flour 2 cups packed brown sugar ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons ground cinnamon 1 cup (2 sticks) Butter, cubed while cold

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Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter. PEACH MIXTURE Place sliced peaches in a bowl. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of peach is covered in the sugar mixture. Set aside. CRISP MIXTURE Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the peach mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the peaches and bake uncovered at 375°F for 35-45 minutes.

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