4tbspbutterchilled and cut into small pieces (I use unsalted butter)
7peachesskinned, pitted and cut into 1/2" slices
non-stick cooking sprayor butter
Preheat the oven to 375°F and grease an 8x8 pan with butter or non-stick cooking spray.
In a medium-sized bowl combine the flour, sugar, salt, and cinnamon topping ingredients. Cut in the brown sugar and then the cold butter into the dry ingredients using a pastry cutter or two forks. Refrigerate until needed.
Put skinned and sliced peaches into a large bowl. Pour apple juice and lemon juice over the peaches. Sprinkle with the flour, cinnamon, and sugar. Stir to combine and pour into the prepared pan until 3/4 full.
Spoon the crisp topping over the peach filling.
Bake for 40 minutes or until golden brown.
Allow crisp to cool on a cooling rack and then chill before cutting into squares or spoon warm into bowls. Top with ice cream if desired.
Store covered in the refrigerator
The number of peaches you use depends on the size of the peaches and the height of the sides of your baking dish. They will cook down.Peach skin can be easily removed by scoring the skin 4 to 6 times and then placing them in boiling water for 30 seconds. Immerse the peaches in an ice bath for 10 seconds. Slide skin off.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.