Peach crisp

I love baking with seasonal fruit, but sometimes sadly, the fruits which taste great fresh will have no flavour whatsoever in cakes. This happens to peaches and I love peaches. Luckily if you put good ripe peaches into this crisp, the result will be divine. Check it out!

Servings: 4-6

Ingredients:
FOR THE FILLING

• 700g peaches, peeled, pitted and cut into 1/4-inch slices
• 1 tablespoons lemon juice, from 1 lemon
• 35 g (1/3 cup) granulated sugar
• 1 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• a pinch of salt

FOR THE TOPPING

• 90 g(3/8 cup) packed dark brown sugar
• 45 g all-purpose flour
• 25 g cup old-fashioned rolled oats
• 40 g (1/3 cup) walnuts, chopped
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt
• 60 g unsalted butter, softened

FOR SERVING
Vanilla ice cream or sweetened whipped cream

Method:

• Preheat the oven to 175°C and set a rack in the middle position. Butter a baking dish.
• Make the peach filling(be careful with the sugar as it depends how sweet your fruit are, you can put less sugar and taste): In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. Taste the mix, if it's too sweet add some more lemon, if it's not sweet enough add more sugar.
• Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, walnuts, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier).
• Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving.