It's tough to go wrong with fresh peaches. Brown sugar and granola add sweetness and crunch, but the warm peaches steal the show. A little vanilla ice cream definitely wouldn't hurt.
1/2 cup quick-cooking rolled oats
1/2 cup sweetened granola cereal, slightly crushed if it contains large pieces
1/4 cup all-purpose flour, divided
1/2 cup packed brown sugar
1/4 cup cold butter, cut in small bits
5 cups peeled and sliced fresh peaches
1 teaspoon ground cinnamon
1 1/2 teaspoon melted butter
Preheat the oven to 375 degrees F.
Combine the oats, granola, 3 tablespoons of the flour, and the brown sugar in a bowl. Mix well.
Add the butter to the bowl and mix well with a fork until the mixture is crumbly. Set aside.
Place half of the sliced peaches in the bottom of an 8x8-inch baking pan. Sprinkle the peaches with the remaining flour then top with half of the crumbly oat mixture. Top with the remaining peach slices and the rest of the crumbly oats.
Sprinkle the crumble topping with the cinnamon and then drizzle the melted butter evenly over all.
Place the peach crisp in the oven and bake at 375 degrees F for 30 minutes or until the top is lightly browned and the peach filling is bubbly.
Serve warm. Store leftovers in a covered container in the refrigerator. Reheat before serving for best results.
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